Hearty sausages, potatoes and collard greens are here to fill you up and warm your soul in this Portuguese Caldo Verde Soup! One pot, easy to make and great as leftovers for the week!
As the fall weather continues… I currently have this weird bulky sweater/scarf and flip-flops thing going on… so does my hunt for yummy colder weather foods *cough* soups *cough*, and hopefully foods that are just as good microwaved the next day as a lunch for the tag lunch box ready.
And this Portuguese Caldo Verde Soup is just that: a delicious colder weather food (aka. soup, my favorite) and great for lunches.
Honestly, I make it specifically for lunches. There’s no pasta or noodles, so you don’t have to worry about a mushy mess, and with a good leak-proof container (I like pyrex snap ware containers) or a mason jar (if you’re cool like hipsters) you’re ready for anything, especially a long day at work in a cold office.
What’s exciting about this recipe?! It’s the first time I use collard greens!!! I’ve never cooked with them before, and with a lot of people turning to their leaves as a bread wrap replacement – so obviously I have been uber curious about them.
I’ve read that they are bitter, blanching them before their use as a wrap can remove some of this bitterness, so can a little bit of salt or lemon juice. But I don’t find them bitter at all, then again I love rapini and don’t take sugar in my coffee – so maybe the jury is still out.
What I can say, collard greens in soup is super yummy!!!
It doesn’t wilt as fast as spinach, so you can have other things in your soup that are not quite done and not be worried about overcooking your greens! This is particularly great if you walk away from your dutch oven and forget to set some sort of timer for doneness!
Mind you I didn’t walk away from my dutch oven: I was recipe developing AND using my Limited Edition Maple Leaf Le Creuset Dutch Oven for the first time. This is so exciting because last week I had the pleasure of shopping with Chuck Hughes and the Le Creuset Canada team at their store in downtown Montreal after having won their Canada wide contest celebrating Canada’s 150th anniversary!
IT WAS AN EXPERIENCE OF A LIFETIME!!! And it also was a great learning experience – you don’t usually get over an hour to talk with a well-known chef! I’ll definitely have to do a separate post with an explanation of the day and the accompanying photos (once I get some)!
For the time being, this Caldo Verde Soup, which when translated from Portuguese means green soup.
Now, as you can see Caldo Verde isn’t a bright green soup. You could (if you wanted to) make it greener by puréeing some of the collard greens when you purée some of the potatoes and broth as a way to thicken up the soup. This, in my opinion, is not necessary and maybe should be avoided if you’re making this soup for packed lunches.
As time goes on the collard greens will lose their bright green uncooked color in favor of an army-like green – this is maybe not as visually appetizing, and even more so if it was puréed (albeit still delicious!). Also, if you don’t want to dirty another bowl or your blender, skip the puréeing step altogether – it’s still yummy!
Hope you enjoy!
PS. Don’t have collard greens?! Go ahead and use kale instead!
- 450 gr. sausage cut into 1/2-inch disks
- 2 tbsp. olive oil
- 1 onion chopped
- 2 garlic cloves minced
- Salt and pepper to taste
- 4 cups chicken broth homemade or low-sodium store bought
- 4 cups water
- 2 lbs. potatoes cut into 1/2-inch cubes
- 1 lb. collard greens stems removed and cut into 1-inch pieces
In a large dutch oven, heat olive oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes, and remove.
Reduce heat to medium and add onion and garlic to the pot and cook until translucent, about 5 minutes.
Add chicken broth, water and potatoes, bring to a boil over medium-high heat. Once boiling reduce heat to a simmer. Cook until the potatoes are slightly tender, about 5 to 8 minutes.
Add the collard greens and cook for 10 minutes more. Then return the sausages to the pot and continue to cook for another 8 to 10 minutes. The potatoes and collard greens should be nice and tender.
Serve drizzled with olive oil.
If you want the soup to get nice and thick, remove one cup of broth and one cup of potatoes before adding the collard greens; blend together to form a gravy-like sauce and mix into the soup before serving.
If you don't have collard greens (or don't have access to them) you can use kale instead!
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