Caldo verde with collard greens and chouriço
A crushed potato base is finished with finely shredded collard greens, smoked chouriço and olive oil.
Active time30 min
Cooking40 min
Total1 h
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Ingredients
- 8 g garlic
- 200 g collard green leaves
- 150 g onions
- 600 g potatoes
- 1500 ml drinking water
- 150 ml extra virgin olive oil
- 4 g fine salt
- 200 g ready-to-eat cured smoked Portuguese meat chouriço
Preparation
Peel the potatoes, the onions and the garlic. Cut the potatoes into roughly 2 cm dice and slice the onion. Put potatoes, onion, garlic, whole chouriço, water, salt and 30 ml oil in a saucepan. Bring to the boil, then simmer with the lid ajar for about 25 min until the potatoes mash easily.
8 g garlic150 g onions600 g potatoes1500 ml drinking water150 ml extra virgin olive oil4 g fine salt200 g ready-to-eat cured smoked Portuguese meat chouriço- knife
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While the base cooks, wash and drain the collard leaves thoroughly. Remove any remaining thick stems. Roll a few leaves together and cut strips no wider than 2 mm. This fine cut lets them cook quickly in the soup.
200 g collard green leaves- colander
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Lift out the chouriço with tongs. Crush the potatoes, onion and garlic in their broth with a potato masher, making a thickened but not perfectly smooth base. Return to a simmer, add the greens and cook uncovered for about 10 min, stirring, until tender. Keep the strips intact. Do not blend.
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Thinly slice the chouriço and divide among bowls. Off the heat, stir the remaining 120 ml oil into the soup. Pour over the sausage and serve hot.
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Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration