Caldo Verde
This hearty sausage, potato, and greens soup is comforting and flavorful, perfect for a cozy night in. Boiling the sausages in water before slicing infuses them with extra flavor, while the addition of kale or collard greens provides a fresh and nutritious element. The soup is made complete with a drizzle of extra-virgin olive oil for a finishing touch. Enjoy this satisfying dish that is sure to warm you up from the inside out.
— Constant Cookbook
Ingredients
- 1/2 lb. chorizo, linguiça or kielbasa sausages
- 3/4 lb. kale or collard greens
- 1/4 cup olive oil
- 2 large yellow onions, chopped
- 3 or 4 potatoes, 1 to 1 1/4 lb. total, peeled and
- thinly sliced
- 3 or 4 garlic cloves, finely minced
- 6 to 7 cups water or chicken stock
- 2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- Extra-virgin olive oil for serving
Instructions
- <h3><b>Step 1. Add Sausages to Boiling Water</b></h3> Bring a saucepan three-fourths full of water to a boil over high heat. Prick the sausages with a fork and add to the boiling water. Boil for about 5 minutes. Using tongs, transfer the sausages to a cutting board and, when cool enough to handle, slice them. (You may discard the sausage-flavored water or reserve it for making the soup.) &nbsp; <h3><b>Step 2. Rinse and Drain the Greens</b></h3> Rinse and drain the greens, then remove any tough stems. Working in batches, stack the leaves, roll up the stack like a cigar, and cut crosswise into very, very thin strips. Set aside. &nbsp; <h3><b>Step 3. Add the Onions and Saut&#233;</b></h3> In a large soup pot over medium heat, warm the olive oil. Add the onions and saut&#233;, stirring occasionally, until tender and translucent, about 10 minutes. Increase the heat to medium-high, add the potatoes and garlic and saut&#233;, stirring often, until slightly softened, about 5 minutes. Add the water and 2 tsp. salt, reduce the heat to low, cover and simmer until the potatoes are very soft, about 20 minutes. &nbsp; <h3><b>Step 4. Mash the Potatoes</b></h3> Scoop out about 2 cups of the potatoes and mash well with a potato masher or fork. Return them to the pan, add the sliced sausages and simmer until the sausages are cooked through, about 5 minutes more. Add the greens, stir well and simmer, uncovered, stirring occasionally, for 3 to 5 minutes. Do not overcook; the greens should be bright green and slightly crunchy. Season with salt and pepper. &nbsp; <h3><b>Step 5. Serve</b></h3> To serve, ladle the soup into warmed bowls and drizzle each serving evenly with extra-virgin olive oil. Serves 6. &nbsp;
Yield
Serves 6.
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