Caldo Verde Recipe (Portuguese Green Soup)

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Instructions

    1. Cut the stems out of the collard greens then cut in strips by stacking about 3 leaves and rolling up into “cigars” then slicing them thin into ribbons. Set aside.
    2. Saute the sausage in a heavy bottom stock pot. Set aside. (see notes)
    3. In the same pot, without cleaning, add onion and garlic, sauteeing until tender. Add broth, potatoes, and salt cook, until tender. Add about 1/3 of the sausage slices into the soup. Use an immersion blender to blend the soup just until mostly smooth or to desired consistency. Try not to over blend, this can cause some potatoes to become gummy
  1. Add the greens, simmer until greens are tender about 10 minutes.
  2. Add the sausage and warm for a few minutes. Add more broth for desired consistancy.
  3. Adjust salt, pepper and lemon if using.
  4. Drizzle individual bowls with olive oil, and optional pinch of Aleppo pepper. To richen it up you can also add a bit of cream to each dish.

Instructions

    1. Cut the stems out of the collard greens then cut in strips by stacking about 3 leaves and rolling up into “cigars” then slicing them thin into ribbons. Set aside.
    2. Saute the sausage in a heavy bottom stock pot. Set aside. (see notes)
    3. In the same pot, without cleaning, add onion and garlic, sauteeing until tender. Add broth, potatoes, and salt cook, until tender. Add about 1/3 of the sausage slices into the soup. Use an immersion blender to blend the soup just until mostly smooth or to desired consistency. Try not to over blend, this can cause some potatoes to become gummy
  1. Add the greens, simmer until greens are tender about 10 minutes.
  2. Add the sausage and warm for a few minutes. Add more broth for desired consistancy.
  3. Adjust salt, pepper and lemon if using.
  4. Drizzle individual bowls with olive oil, and optional pinch of Aleppo pepper. To richen it up you can also add a bit of cream to each dish.

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