collard green soup

This Caldo Verde Portuguese green soup recipe is healthy and easy to make. Taste the flavors of Portugal as you delight in this soup for lunch or dinner.

Caldo Verde

kale

Portuguese chorizo sausage

yellow onion, chopped

garlic cloves, minced

olive oil

Salt and pepper

Cornbread bread

Start by cutting the collard greens or kale....

Start by cutting the collard greens or kale. Stack the leaves, three at a time and roll them like a cigar. Cut crosswise into very, very thin strips. Set aside.

In a skillet, over medium heat cook the...

In a skillet, over medium heat cook the chorizo until lightly browned on both sides. Use a slotted spoon to remove the sausage to a plate. Reserve sausage flavored oil to flavor the soup.

In a large pot over medium heat, warm...

In a large pot over medium heat, warm 3 tablespoons of olive oil and cook onions until tender and translucent. Add garlic and cook for 2 more minutes.

Stir in potatoes and add water or combination...

Stir in potatoes and add water or combination of water and broth and bring to a boil.

Reduce the heat and let the soup simmer....

Reduce the heat and let the soup simmer. Cook until the potatoes are tender, about 10- 20 minutes. Remove from heat and let them cool slightly.

Mash the potatoes and then bring them back...

Mash the potatoes and then bring them back to the pot. 

Using a hand blender, blend the soup until...

Using a hand blender, blend the soup until smooth. Or you can use a regular blender and blend the soup in batches.

Add about half the sausage slices and fat...

Add about half the sausage slices and fat to the soup

Add the collard greens or kale, stir, and...

Add the collard greens or kale, stir, and keep and cook for a few more minutes until the soup turns bright green. Don’t overcook as the greens should be slightly crunchy. 

Season with salt and pepper to taste

Remove from heat and drizzle with extra Portuguese...

Remove from heat and drizzle with extra Portuguese olive oil. 

Ladle the Caldo Verde soup into bowls topped...

Ladle the Caldo Verde soup into bowls topped with thin slices of chorizo in each one.

Serve hot accompanied by cornbread.

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The most viewed collard green soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine