Caldo Verde is a Portuguese soup made with kale (or collard greens) and potatoes. It originated in the northern province of Minho. The broth is flavored with potatoes, garlic, and onions, then pureed before very thin ribbons of greens and sliced Chouriço are added. Caldo Verde is often served with Broa (Portuguese Cornbread).
If you are unable to find Portuguese Chouriço, substitute with Spanish chorizo. Chouriço is a type of sausage made from pork seasoned with wine, paprika, and salt. I was able to find it at a local specialty cheese shop.
- 1/4 cup olive oil
- 10 ounces Chouriço or Spanish Chorizo
- 1 large Spanish onion, diced
- salt and white pepper to taste
- 2-4 garlic cloves, sliced
- 6 medium potatoes, peeled and diced
- 8 cups cold water (half can be chicken stock)
- 1 pound kale or collard greens, middle stems removed