Portuguese Caldo Verde

It’s a Caldo Verde Sunday at Tia Maria’s house! A comforting pot of creamy potatoes, finely shredded greens, and Portuguese chouriço—made for sharing with crusty bread.

Servings: 6
Prep time: 15 minutes
Cook time: 35 minutes

Ingredients

• ¼ cup olive oil, divided
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 1½ pounds (680 g) potatoes, peeled and thinly sliced
• 6 cups (1.4 liters) water, plus more as needed
• 8 ounces (225 g) Portuguese chouriço
• 8 ounces (225 g) collard greens or Portuguese couve galega
• Salt and black pepper, to taste

Instructions

1. Prepare the greens. Remove the thick stems, stack and roll the leaves tightly, then slice into very fine ribbons. This fine cut gives caldo verde its distinctive texture.
2. Start the soup. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Simmer. Add the potatoes, water, and whole chouriço. Bring to a gentle boil, reduce the heat, and simmer for 20–25 minutes, until the potatoes are very tender.
4. Blend the base. Remove the chouriço and set aside. Blend the potatoes and cooking liquid until smooth. Add a little more water if needed—the soup should be creamy but pourable.
5. Add the greens. Stir in the finely sliced greens and simmer uncovered for 5–10 minutes, until tender. Slice the chouriço into thin rounds.
6. Finish and serve. Return the chouriço to the pot, reserving a few slices for each bowl. Season to taste and drizzle with the remaining tablespoon of olive oil.

Serve with: Portuguese broa or crusty bread for dipping.

The caldo verde touch: A smooth potato base, delicate ribbons of greens, and a few slices of chouriço in every bowl. No cream needed!

What are you cooking today? 💚