This straightforward, soothing soup from Lisbon resident Olivia Ferreira, which she taught to creator Kitty Greenwald, is made richer with the addition of Portuguese-style chouriço, accessible on-line from the home model Michael’s or by visiting Portugalia Marketplace in Fall River, Massachusetts. This sausage is much less cured than firmer Spanish-style chorizo; to make sure that the meat holds collectively in rounds, slice the sausage earlier than eradicating its casing. Serve it sizzling with crusty papo secos, or Portuguese rolls.

Featured in: “Caldo Verde: A Soup Full of Life.”


Caldo Verde (Portuguese Potato and Collard Inexperienced Soup With Chouriço)

Caldo Verde (Portuguese Potato and Collard Green Soup With Chouriço)

Caldo verde—certainly one of Portugal’s most recognizable dishes—is a straightforward potato soup, enlivened with vibrant slivers of collard greens and slices of spicy chouriço. The straightforward recipe, from creator Katherine Greenwald’s childhood nanny, makes for a simple and soul-soothing weeknight supper.

Yield: serves 8-10


45 minutes


  • 1 lb. collard greens, cleaned, thick stems discarded
  • 4 medium Yukon Gold potatoes, peeled and sliced ½ in. thick
  • 2 medium yellow onions, ends eliminated and halved
  • 2 tsp. plus ¼ cup olive oil, divided
  • One 5-in. hyperlink Portuguese chouriço, sliced into ¼-inch-thick cash
  • Kosher salt


  1. Stack the collard greens atop each other, then roll the leaves into a good cylinder. Utilizing a pointy knife, very thinly slice the roll crosswise to create high-quality strands. Switch to a colander within the sink and put aside.
  2. To a medium Dutch oven set over medium-high warmth, add the potatoes, onions, and sufficient chilly water to cowl the greens by 2 inches. When the liquid boils, flip the warmth to medium-low, add 2 tablespoons of the olive oil, and prepare dinner till the potatoes are tender when pierced with a fork and the onion is totally mushy, 25–half-hour. Utilizing an immersion or common blender, purée the soup.
  3. Carry a big kettle of water to a boil, then pour the water over the slivered greens (they are going to collapse, soften, and switch vivid inexperienced). Put aside for five minutes to empty and steam barely.
  4. Add the chouriço to the soup and prepare dinner till the slices are agency and their fats has rendered considerably, 5–10 minutes. Stir within the remaining olive oil and slivered greens, and prepare dinner till the greens are tender however nonetheless inexperienced, 2–3 minutes extra. Season to style with salt, and serve.

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