Recipe of the Week: Portuguese Caldo Verde

This soul-warming Portuguese soup brings together silky potatoes, tender greens, and smoky sausage in a deeply comforting bowl.

Caldo verde is a traditional Portuguese soup particularly associated with northern Portugal. Its characteristic combination of potatoes, very finely sliced greens, and a little smoked sausage makes it a familiar dish at both everyday meals and celebrations.

🛒 Ingredients

Soup base

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 pounds (900 g) Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
• 6 cups (1.4 liters) low-sodium chicken broth
• 1/4 teaspoon freshly ground black pepper
• Salt, to taste

Sausage and greens

• 8 ounces (225 g) fully cooked smoked Portuguese chouriço, or fully cooked smoked kielbasa, cut into thin rounds
• 8 ounces (225 g) collard greens or kale, tough stems removed and leaves sliced into very thin ribbons

To serve

• Crusty bread, optional

Step-by-Step Instructions

Step 1: Prepare the greens

Rinse the greens thoroughly. Remove the tough stems, stack several leaves, roll them tightly, and slice crosswise into ribbons about 1/8 inch wide. Very thin slicing helps the greens cook quickly and gives the soup its characteristic texture.

Step 2: Brown the sausage

Heat 1 tablespoon of the olive oil in a large, heavy pot over medium heat. Add the fully cooked sausage and cook for 3–4 minutes, stirring occasionally, until lightly browned. Transfer to a plate, leaving the flavorful oil in the pot.

Step 3: Soften the aromatics

Add the remaining tablespoon of olive oil and the onion. Cook over medium heat for 6–8 minutes, stirring occasionally, until softened but not deeply browned. Add the garlic and cook for 1 minute, stirring.

Step 4: Cook the potatoes

Add the potatoes, broth, and black pepper. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Partially cover and cook for 15–20 minutes, until the potatoes break apart easily when pressed with a fork.

Step 5: Make the silky base

Remove the pot from the heat. Use an immersion blender, keeping its head submerged to prevent hot splashes, to blend the potatoes and broth until mostly smooth. Alternatively, use a potato masher for a slightly rustic texture.

Step 6: Tenderize the greens

Return the pot to medium-low heat and stir in the sliced greens. Simmer uncovered for 5–10 minutes, stirring occasionally, until the greens are tender rather than tough or chewy. If the soup becomes too thick, add water a little at a time.

Step 7: Finish and serve

Return the sausage and any juices to the pot. Simmer for 2–3 minutes, until the sausage is hot throughout. Taste before adding salt, since the sausage and broth may provide enough. Ladle into bowls and serve with crusty bread, if desired.