Creamy & Flavorful Caldo Verde: Portuguese Recipe - Pabs Kitchen

Wash and prepare 200 grams of collard greens, cutting off the backbone and slicing into fine strips.

Boil 2 liters of water with 1/2 teaspoon of salt, then add collard greens and boil for 6 minutes.

Remove collard greens and place them in ice water to stop cooking, reserving the broth.

In a pan, heat 4 tbsp of olive oil over medium heat, then add chopped garlic, onion, coriander stems, and chillies, sautéing for 6 minutes.

Drain the water from 400 grams of peeled and sliced potatoes, add 1 teaspoon of salt, and stir well.

Add the reserved broth from the collard greens to the potatoes and bring to a boil, then simmer for 10 minutes until potatoes are cooked.

Blend the potato mixture with a hand blender until creamy, or use a potato masher.

Add the reserved collard greens to the blended mixture and let it boil for 2 minutes.

Cook 250 grams of chorizo in a pan with a few drops of olive oil until crispy, then slice for garnish.

Serve the soup garnished with crispy chorizo.

Equipment Needed

Dietary

Allergens