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Caldo Verde Recipe

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings: 8 people

Ingredients

  • 12 oz of linguica sausage cut into ¼ inch sized coins
  • ¼ Cup of olive oil
  • 2 Cloves of garlic
  • 1 Onion yellow peeled and roughly chopped
  • 2 Large russet potatoes peeled & roughly chopped
  • 1 Additional large russet potato peeled & cut into inch sized chunks
  • 2 Quarts of chicken stock
  • 1 LB of Collard greens or any other type or greens that you prefer

Instructions

  • Brown up the linguica:  Get out a large pot, put the olive oil in it, and set it over a medium high heat on your stove top.   Once the oil has become hot, toss in the pieces of linguica sausage and fry them for about 5 minutes. After this take the pieces of sausage out with a slotted spoon, and place them on a plate to be used later.
  • Make the broth:  Keep the same pot over a medium high heat, and toss in the onion and garlic, sauteing them both for about 5 minutes.   Next add in both the chicken stock, and the 2 russet potatoes, and let everything come to a boil. Once it has come to a boil, reduce the heat to medium low, and let it simmer for about 30 minutes, or at least until the potatoes are tender.  In the end, take the pot off of the stove, and use either a regular blender or an immersion blender to blend everything until it makes a smooth creamy broth.
  • Add the sausage and potato:  Place the pot back on your stove, and add back the cooked sausage and the one remaining potato.  Let the soup simmer again for another 40 minutes so that the chunks of potato are fork-tender.
  • *fork tender: Checking the doneness of something based on how easy it is to pearse the object with a fork.  If the fork pearses easily then the food is tender, if it is difficult to pearse then it isn’t tender.
  • Prep & add the greens: Wash the greens that you plan to use in the soup, and remove the stem that runs up the middle of each of them.
  • Next we are going to cut the greens in a chiffonade style. To do this simply take a stack of the destemed greens and roll them up like a cigar.  Then hold the greens tightly in this manner, and slice them into slender ribbons.
  • If you would like to know more about chiffonade, or any other type of cuts, then take a second and check out an older post I made on that topic.  Once all of the greens are prepared, toss them into the simmering soup and let them cook in there for about 10 to 20 minutes.