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This Potato and Collard Greens Soup is simple, economical, and full of flavor and nutrients. Served with crusty bread, a drizzle of olive oil, and minced malagueta peppers (or your favorite hot sauce) it is perfect for a weeknight dinner.
Caldo Verde’s (or Green Soup) origin is in Portugal, where it is considered by many to be the National Dish. Variations of this dish can be found in Brazil and parts of Africa, where collard greens are a staple food and the Portuguese imposed their culture (and culinary traditions) during colonization.
I love Collard Greens, tough and bitter as they can be. These greens are packed with nutrients and it’s worth acquiring the taste for them if you haven’t already. If you are new to collard greens or looking for more collard green dishes that you might like, try Couvé: Quick and Easy Collard Greens, the Brazilian Way, and Southern Braised Collard Greens with Bacon: American Comfort Food At It’s Best!
Variations to try:
- Keep the potatoes in chunks instead of semi-pureed/ mashed.
- Use kale instead of collards or a combination of greens (kale, chard, and collards). Kale and Swiss Chard will cook a bit faster than collards.
- Use different sausages: linguica, chouriçe, Spanish dry chorizo, and andouille are all good substitutes.
- Go vegetarian – omit the sausage altogether.
Simple Potato and Collard Greens Soup with Linguica (Caldo Verde)
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Boiling
- Cuisine: Portuguese
- Diet: Gluten Free
Description
A Portuguese and Brazilian soup of collard greens or kale and smokey, spicy linguica sausage in a hearty broth thickened by potatoes.
Ingredients
1-2 tablespoons olive oil or dende (palm oil)
8-10 cups chicken, pork or vegetable broth
1 lb linguica sausage, cut into rounds.
1 large onion, diced
5 garlic cloves, minced
6 Yukon Gold potatoes, diced.
1 tablespoons salt plus more to taste
1 teaspoon dry thyme
2 bunches of collard greens (or 10-12 large leaves), sliced thin and chopped.
Malagueta Peppers or your favorite hot sauce
Instructions
1. In a soup pot, 4 quarts or bigger, heat the oil and brown the sausage. Use a slotted spoon to transfer the sausage to a plate and set it aside for later.
2. Sauté the onion in the oil for 3-4 minutes. Add the garlic and sauté for another 1-2 minutes.
3. Add the broth, potatoes, salt, bay leaves, and dried thyme. Simmer for 20 minutes or until potatoes are very tender and starting to break apart. You may choose to use a potato masher or immersion blender to further break down the potatoes.
4. Add the chopped collard greens and cook for another 3-5 minutes.
5. Taste and season with salt and pepper. Add the linguica back in or serve with the linguica on top as a garnish. To spice it up, stir in chopped malagueta peppers or use your favorite hot sauce.
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