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Simple Potato and Collard Greens Soup with Linguica (Caldo Verde)

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  • Author: Kara Taylor- Home Cooks Guide
  • 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

Scale

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.