Go Back

Caldo Verde…Collard greens soup

Print Recipe
Servings 6

Ingredients
  

  • 8 cups of water
  • 2 cloves of garlic chopped
  • 2 large onions quartered
  • 4 medium potatoes peeled and quartered
  • 1 chicken bouillon cube optional
  • 2 tsp of salt
  • 1/2 of chourico
  • 2 tbsp olive oil
  • 2 to 3 cups of shredded collard greens or kale

Instructions
 

  • In a large saucepan combine the water, garlic, onions, potatoes, bouillon cube and chourico.
  • Bring to a boil then reduce heat and cook until potatoes are tender, about 20 to 30 minutes.
  • Remove chourico and blend potato mixture with an immersion blender or in a regular blender until smooth.
  • Add washed and shredded collard greens to potato mixture and cook for an additional 10 minutes or until greens are tender, taste and add salt if necessary.
  • Meanwhile slice chourico into thin slices, add a few slices to individual bowls of “caldo Verde” or directly into the pan of soup. Sprinkle soup with olive oil.