Caldo Verde soup is a Portuguese classic from the Minho region. This soup is made with couves, which are known as collard greens in the United States but can also be substituted for kale. Easy and delicious recipe for winter!
Caldo Verde | Portugal's Famous Green Broth Soup
- 1½ lbs collard greens or kale finely chopped
- 10 oz chorizo
- 10 oz linguiça cut into rounds
- 12 cups chicken stock or water with powdered chicken bullion
- ¼ cup extra virgin olive oil
- 4 cloves garlic chopped
- 1 yellow onion diced
- 1 russet potato, large peeled, ¼-½" dice (about 10-16oz)
- 1½ lbs yukon gold or red skin potato ½" dice
- 4 bay leaves
- salt to taste
- black pepper to taste
- In a large pot heat up the stock, or water, to a simmer.
- Add the russet potatoes and bay leaves to the stock and cook for 10 minutes
- In sauté pan add the extra-virgin olive oil. Once the pan is hot sauté the onions for about 5-10 minutes or until they are translucent. Then add in garlic continue cooking for 2 minutes. Season with salt and pepper to taste.
- Add the chorizo, and linguiça to the pan with the onions and garlic. Cook for an additional 5 to 10 minutes. Remove from heat and set aside.
- Remove the bay leaves and add the little red or Yukon Gold potatoes to the soup pot. Cook for about 10 minutes. Then, add the onion and meat mixture, as well as the collard greens to the soup pot.
- Simmer the soup for about 20-30 minutes. Add more broth if needed. Taste and adjust seasoning to your preference.