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Caldo Verde Brasileiro
A hearty and comforting Brazilian kale soup, a beloved dish with Portuguese roots. This version features tender potatoes blended into a creamy base, wilted collard greens, and savory calabresa sausage.
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- 1 kg Potatoes(Yukon Gold or similar waxy potatoes work best for a creamy texture.)
- 300 g Collard greens (couve)(Ensure they are fresh and vibrant. Remove tough stems before slicing.)
- 200 g Calabresa sausage(A type of smoked Brazilian pork sausage. If unavailable, a good quality smoked kielbasa or chorizo can be substituted.)
- 1 medium Yellow onion(Finely chopped.)
- 4 cloves Garlic(Minced.)
- 3 tbsp Olive oil(Plus extra for drizzling.)
- 1.5 liters Water or Chicken Broth(For a richer flavor, use broth.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the potatoes: Peel the potatoes and cut them into roughly 1-inch cubes. Place them in a large pot and cover with the water or broth. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for about 20-25 minutes, or until the potatoes are very tender when pierced with a fork.
â±ïž 25 minutes - 2
While the potatoes cook, prepare the aromatics and sausage: Finely chop the onion and mince the garlic. Slice the calabresa sausage into thin rounds (about 1/8-inch thick).
â±ïž 10 minutes - 3
Sauté aromatics and sausage: In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced sausage and cook until lightly browned and some fat has rendered, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet. Add the chopped onion to the skillet and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the remaining 1 tablespoon of olive oil if the pan seems dry.
â±ïž 12 minutes - 4
Prepare the greens: Stack the collard green leaves, roll them tightly like a cigar, and slice them very thinly into fine ribbons (chiffonade). This is a key step for the soup's texture.
â±ïž 5 minutes - 5
Blend the soup base: Once the potatoes are tender, carefully transfer them and their cooking liquid to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Return the puréed soup to the pot if using a standard blender.
â±ïž 5 minutes - 6
Combine and finish: Stir the sautéed onion and garlic mixture into the blended potato soup. Add the thinly sliced collard greens and the reserved cooked sausage slices to the pot. Simmer gently for another 5-7 minutes, or until the greens are wilted and tender but still retain a vibrant green color. Season generously with salt and freshly ground black pepper to taste.
â±ïž 7 minutes - 7
Serve: Ladle the hot Caldo Verde into bowls. Drizzle with a little extra olive oil and garnish with a few extra slices of cooked calabresa sausage, if desired. Serve immediately.
â±ïž 1 minute
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- âFor the best texture, slice the collard greens as thinly as possible, almost paper-thin.
- âThe soup should be thick but pourable. Adjust with more broth or water if it's too thick.
- âThe greens should remain bright green and slightly tender, not overcooked and mushy.
- âThis is a perfect comfort soup for a chilly day or as a starter for a larger meal.
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- Add more greens for a more robust flavor and texture.
- Substitute bacon for calabresa sausage for a smoky, crispy element.
- For a vegetarian version, omit the sausage and use vegetable broth.