Dinner · Lunch · Pork
Caldo Verde (Potato, Greens and Sausage Soup)
A Portuguese soup of creamy blended potatoes, thin ribbons of collard greens and smoked sausage.
⏱ 55 min (20 min prep, 35 min cooking)
🍽 Serves 6 · about 1 1/2 cups
budgetleftoversmake ahead
dairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Soup
- 2 tbsp Olive oil
- 12 oz Smoked sausage, sliced in half-moons
- 1 Yellow onion, diced
- 4 clove Garlic, minced
- 2 lb Yellow (Yukon-type) potatoes, peeled and cut in 1-inch chunks
- 6 cup Chicken broth
- 1 bunch Collard greens, stems removed, leaves rolled and sliced in very thin ribbons
- ½ tsp Table salt
- ¼ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large heavy pot or Dutch oven, potato masher or immersion blender, instant-read thermometer.
- Heat the oil in a large pot over medium heat. Brown the sausage 5 minutes and lift it out onto a plate.
- Cook the onion in the same pot 5 minutes, then the garlic for 30 seconds.
- Add the potatoes and broth. Bring to a boil, then simmer 15 to 20 minutes, until the potatoes fall apart when poked.
- Mash or blend the potatoes right in the pot until the broth is creamy, leaving some chunks if you like.
- Stir in the collards and sausage and simmer 5 to 8 minutes, until the greens are tender and the soup is steaming hot (165°F). Season with the salt and pepper and taste.
🌡 Safe temperaturesFully cooked sausage, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadKeeps 4 days in the fridge. Reheat to 165°F, adding a little broth if it has thickened.
❄️ FreezerFreeze for up to 2 months for best quality. Stir well when reheating.
↺ LeftoversPack hot in a preheated insulated food jar with crusty bread.
🧒 With kidsKids can roll the collard leaves up like cigars for a grown-up to slice.
Gluten-free swapCheck the sausage and broth labels.
Meatless swapSkip the sausage, add 1 teaspoon smoked paprika with the garlic and use vegetable broth plus a can of white beans.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.