Caldo verde recipe

A potato base blended perfectly smooth, then collard greens sliced one millimetre wide and cooked only five minutes so they stay bright green.

45 minuteseasy8 ingredients

Ingredients

• 300 g couve galega collard greens
• 700 g potatoes
• 150 g chourico sausage
• 1 onion
• 2 clove garlic
• 60 ml olive oil
• 1500 ml water
• 1 tsp salt

How to make Caldo verde

1. Stack the collard leaves, roll them into a tight cigar and slice them into strips 1 to 2 mm wide. This cut is the dish; shredding them coarsely gives you a different soup.
2. Put 700 g peeled potatoes, 1 quartered onion, 2 garlic cloves and the whole 150 g chourico into 1.5 litres of salted water.
3. Boil 25 minutes, then lift out the chourico and set it aside.
4. Blend the potatoes, onion, garlic and broth completely smooth with 3 tablespoons of olive oil. The base must be velvety, with no lumps.
5. Bring the puree back to a rolling boil and season with 1 teaspoon of salt.
6. Drop in the 300 g of shredded greens and cook uncovered exactly 5 minutes. Never blend them and never cover the pot, or they turn olive-grey.
7. Slice the reserved chourico thin and lay 2 or 3 coins in each bowl.
8. Ladle the soup over, finish with a thread of raw olive oil and serve with broa de milho.

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