Caldo Verde, Portugal Green Soup
The Green In Caldo Verde
Sausage Makes A Great Accent
This Caldo Verde recipe takes just about an hour total time. It makes six servings and if you have leftovers you can keep them in the fridge for a few days or put them in the freezer for several weeks. It’s one of those easy winter comfort food recipes that are super convenient to have on hand when you want a quick and hearty meal without waiting. This is why you’ll find Caldo Verde in just about every Portuguese home, restaurant, and even grocery store prepared food section. Enjoy this little traditional taste of Portuguese food you can easily make at home.
Makes 6 servings. Preparation is about 20 minutes. The cooking time is about 40 minutes.
Traditional Portuguese Caldo Verde
- 1/4 cup extra-virgin olive oil
- 1/2 to 3/4 pound cooked sausage (linguiça, Spanish chorizo, Polish Kielbasa sausage or other you like) sliced into rounds about 1/4-inch thick
- 1 large yellow onion, diced
- 3-4 garlic cloves minced, smashed, or sliced (you can increase or decrease the amount – Portuguese use a lot of garlic but you can add it to your taste – you can even use garlic powder if you prefer, just adjust the amount to your taste
- 6 medium potatoes, peeled and large diced (Russet and Gold potatoes work well)
- 8 cups chicken or vegetable broth or stock, or half water/half broth or stock, or all water, your choice
- 1 pound or a large bunch of greens leaves, rinsed, stems removed, preferably collard greens or kale, but you can use other hearty greens like chard, julienned, or shredded by hand or with a mandolin
- Kosher, Himalayan pink, or table salt to taste
- Freshly ground pepper to taste (you can use white, black, or mixed peppercorns)
- Warm the olive oil in a large stock pot over medium heat. Add the disks of sausage to the pot and cook until they get a little brown on all the surfaces. When ready, use a slotted spoon to remove the sausage, allowing the drippings to stay in the pot, and place sausage disks in a bowl.
- Add the diced onions to the pot and stir them around inhttps://foodtravelist.com/moving-to-portugal-6-months-later/ the sausage drippings and olive oil. Season with a little salt and cook until the onions are soft and opaque. Add the garlic and cook for another 2 minutes until fragrant.
- Place the potatoes in the pot then add the liquid and bring to a boil. Once boiling, reduce the heat to simmer and cook for 15 minutes or until potatoes are almost done, still slightly resistant when poked with a fork. Remove from the heat and cool for 5 minutes.
- Now you have a choice, for a smoother soup, you can mash the potatoes completely or partially. For a soup with more texture and chunks, you can leave them alone. They will continue to cook a little longer in the next step and be very tender.
- Drop the greens into the pot with the rest of the soup and bring it up to a boil. Once boiling, reduce the heat to simmer and cook until the greens are bright emerald and tender, about 5 minutes. Taste and add salt and pepper if desired.
- Add the sausage back into the soup and stir to incorporate and simmer for 2 to 3 minutes to make sure everything is warm.
Serve with some crusty bread or your favorite crackers. This Caldo Verde also goes nicely with a side salad.
This is one of our favorite winter comfort foods recipes ever. Enjoy it with some Portuguese wine and you’ll feel transported.
Did You Know We Moved To Portugal?
To learn more about our move to Portugal, check out some articles about our experiences: