Caldo Verde with Smoked Sausage and Crusty Rolls

Name: Caldo Verde with Smoked Sausage and Crusty Rolls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 1 tablespoon olive oil (extra virgin); 0.5 pound fresh chorizo (casings removed, thinly sliced); 1 yellow onion (large, chopped); 3 clove garlic (minced); 6 cup chicken broth (low sodium); 2 pound Yukon Gold potato (peeled, cut into 1-inch chunks); 1 pound collard green (tough stems removed, thinly sliced into ribbons); 0.5 teaspoon salt (kosher, or to taste); 0.25 teaspoon black pepper (freshly ground, or to taste); 6 crusty bread rolls

A classic Portuguese 'green soup' featuring tender potatoes, thinly sliced collard greens, and smoky chorizo, served hot with crusty bread rolls.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: Portuguese
Difficulty: Easy

Dietary

Nut-Free
Egg-Free
Low-Sugar
Low-Cholesterol
Low-Calorie

Ingredients

1 tablespoon olive oil (extra virgin)
0.5 pound fresh chorizo (casings removed, thinly sliced)
1 yellow onion (large, chopped)
3 clove garlic (minced)
6 cup chicken broth (low sodium)
2 pound Yukon Gold potato (peeled, cut into 1-inch chunks)
1 pound collard green (tough stems removed, thinly sliced into ribbons)
0.5 teaspoon salt (kosher, or to taste)
0.25 teaspoon black pepper (freshly ground, or to taste)
6 crusty bread rolls

Instructions

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the sliced fresh chorizo and cook until browned and crisp, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving rendered fat in the pot.
Add the chopped yellow onion to the pot and cook in the remaining fat until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the chicken broth and add the peeled and chunked Yukon Gold potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until potatoes are very tender.
Using an immersion blender, mash part of the potatoes directly in the pot, leaving some chunks for texture, until the soup is slightly thickened. Alternatively, scoop out about 2 cups of potatoes, mash them with a fork, and return to the pot.
Stir in the thinly sliced fresh collard greens. Cook for 5-7 minutes, until the greens are tender but still vibrant. Add the cooked chorizo back to the pot.
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Serve hot with crusty bread rolls.

Notes

Ensure collard greens are very thinly sliced (julienned) for the authentic texture. If you prefer a vegetarian version, omit the chorizo and add a tablespoon more olive oil for richness, or use smoked paprika for a smoky flavor.

Nutrition (per serving)

Calories: 420
Protein: 25 g
Carbohydrates: 40 g
Fat: 18 g
Fiber: 7 g
Sodium: 800 mg
Saturated Fat: 6 g
Sugar: 4 g
Cholesterol: 40 mg