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Caldo Verde (Portuguese Potato and Collard Inexperienced Soup With Chorizo) – NEWPAPER24




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

2021-01-15 18:53:23

Shredded greens and some slices of spicy, Portuguese-style chorizo lend taste and depth to this conventional soup. (Katherine Greenwald/)

Creator Kitty Greenwald discovered to make this easy, soothing soup from her childhood nanny, a Portuguese lady named Olivia Ferreira.

For probably the most genuine outcomes, hunt down Portuguese-style chorizo which is on the market on-line from the home model Michael’s or from Portugalia Market. This sausage is neither as agency nor as cured as Spanish-style chorizo; to make sure that the meat holds collectively in rounds, Olivia advises slicing the sausage earlier than eradicating its casing. This sausage contributes a good quantity of salt to the broth; to keep away from overseasoning, chorus from including further salt till simply earlier than serving.

Featured in:


  • Sharp Knife
  • Medium Pot
  • Handheld Blender
  • Colander

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

Caldo verde—one among Portugal’s most recognizable dishes—is a straightforward potato soup, enlivened with vibrant slivers of collard greens and slices of spicy chorizo. 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, thick stems lower away and discarded
  • 4 medium yellow potatoes (2 lb.), peeled and sliced ½-in. thick
  • 2 medium yellow onions (1 lb. 4 oz.), ends trimmed and halved
  • Kosher salt
  • 2 Tbsp. plus ¼ cup olive oil, divided
  • One 5-inch hyperlink Portuguese chorizo (6 oz.), sliced into ¼-inch thick rounds
  • Crusty bread or Portuguese rolls, for serving


  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 positive strands. Rinse and dry the shredded greens, then put aside.
  2. In the meantime, to a medium pot, add the potatoes, onions, and sufficient chilly water to cowl the greens by 2 inches. Place the pot over medium-high warmth and produce the liquid to a boil. Pour in 2 tablespoons of olive oil, decrease the warmth to simmer, and cook dinner till the potatoes are tender when poked with a fork and the onion is totally smooth, 25-Half-hour. Take away from warmth after which, utilizing a handheld blender, puree the greens and their cooking liquid till the soup is totally easy and creamy. Return the soup to a low simmer.
  3. In the meantime, deliver a medium pot of water to a boil over excessive warmth. Place the slivered greens in a colander within the sink. As soon as the water is boiling, take away from warmth and instantly pour it over the greens in order that they collapse, soften, and switch a vibrant inexperienced. Set the recent, wilted greens apart to steam and drain within the colander for five minutes.
  4. Add the chorizo slices to the soup and cook dinner gently till their taste infuses into the bottom, 5-10 minutes. Stir within the remaining ¼ cup olive oil and the reserved greens and proceed cooking till the greens are tender however nonetheless inexperienced, 2-3 minutes extra. Season to style with salt simply earlier than serving.


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