If Portugal had to choose one soup to represent it before the world, caldo verde would win unopposed: silky potato broth, ribbons of greens sliced almost hair-thin, a few slices of chouriço, and a thread of olive oil on top. It was even voted one of the Seven Wonders of Portuguese Gastronomy, and it appears at celebrations and on ordinary weeknights alike.
It was born in the Minho, in the north, where the tall couve-galega cabbage grows in every backyard. In the US, collard greens are the closest cousin — and the technique matters more than the leaf: roll the leaves tight and slice them as finely as your knife allows. That green confetti is the soul of the dish.
Caldo verde is famously the soup of festas and São João nights, served in earthenware bowls with broa (our Portuguese corn bread recipe is on the site), but it is also the cheapest, fastest route to tasting like Portugal on a weeknight.
Caldo Verde Recipe
Ingredients
- 2 pounds potatoes, peeled and chunked
- 1 medium onion, chopped
- 2 garlic cloves
- 6 cups water
- ½ pound collard greens (or Portuguese couve-galega), sliced into very thin ribbons
- 6 oz chouriço, thinly sliced
- ¼ cup olive oil, plus more to finish
- Salt, to taste
Instructions
- Simmer the potatoes, onion and garlic in the salted water until completely tender, about 20 minutes.
- Blend directly in the pot until silky smooth.
- Meanwhile, roll the collard leaves into tight cigars and slice them into the thinnest ribbons you can manage.
- Bring the purée back to a boil, add the greens, and cook uncovered 3 to 5 minutes — they should stay bright green with a slight bite.
- Add the chouriço slices for the final 2 minutes.
- Adjust the salt and serve with a generous thread of olive oil over each bowl, broa on the side.
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