Caldo Verde

Ingredients

• 3 tbsp extra-virgin olive oil
• 8 ounces yellow onion – thinly sliced
• 3 cloves garlic – thinly sliced
• 2 pounds potatoes – peeled and cut into 1-inch chunks
• 8 cups water
• 2 tsp kosher salt
• 10 ounces collard greens – stems removed, leaves stacked and sliced very thin
• 6 ounces Portuguese chouriço – cut into thin rounds
• extra-virgin olive oil – to drizzle (for serving)

Instructions

1. Prep the components: peel and cut the potatoes into 1-inch chunks; thinly slice the onion and garlic; remove stems from the collard greens and slice the leaves into very thin ribbons; cut the chouriço into thin rounds.
2. Warm 3 tbsp extra-virgin olive oil in a large pot over medium heat. Add the sliced onion and cook, stirring, until translucent and sweet, 6–8 minutes. Add the sliced garlic and cook until fragrant, about 1 minute.
3. Add the potatoes, water, and 2 tsp kosher salt. Bring to a boil, then reduce to a gentle simmer. Cook until the potatoes are very tender and beginning to fall apart, 20–25 minutes.
4. Mash the potatoes directly in the pot with a potato masher for a rustic texture, or blend with an immersion blender until silky smooth. Return the soup to a gentle simmer.
5. Stir in the sliced collard greens and simmer until tender but still deep green, 5–8 minutes.
6. Add the chouriço rounds and simmer until heated through and the broth is lightly tinged with the sausage’s color, about 5 minutes.
7. Taste and adjust salt as needed. Ladle into warm bowls and finish each serving with a drizzle of extra-virgin olive oil. Serve hot.