Remember that time when I love to pretend I’m Portuguese (and a good cook) and make this delicious Portuguese Caldo Verde soup all the time?

Well, it just happened again. I’m re-posting this recipe (my own version of it this time) simply because I just love it that much. Now that I’ve had some practice, I think I’ve mastered it on my own (sorta).

Ingredients:

  • olive oil
  • 1 large sausage link
  • 10 russet potatoes
  • 2 large (or 4 small) yellow onions
  • 2 cloves garlic
  • salt
  • pepper
  • 1 bay leaf
  • 4(ish) cups water
  • 4(ish) cups of vegetable or chicken stock (or broth, but you may need to adjust according to how it tastes. I tend to stick with the vegetable stock)
  • 1 bunch (or about 6 cups) of collard greens

Other items:

  • Large soup or stock pot
  • Handheld (immersion) blender (note: GET ONE OF THESE NOW! so so so handy)

What to do:

  • Place your pot on the burner over medium-low heat. Coat with a bit of olive oil.
  • Cut your sausage into large pieces and place in the pot (I like to use smoked turkey sausage. You’re supposed to use a Portuguese pork sausage called Chourico). Let them brown while you prepare the potatoes.
  • Peel your potatoes and set aside. Peel and roughly chop your onions.
  • Place onions into pot, slice potatoes into one-inch slices, and add to pot.
  • Stir the potato and onion mixture and remove the sausages.
  • Add garlic cloves (roughly chopped), a pinch of salt and pepper, the bay leaf, water, and stock or broth. Add about 1/4 cup olive oil. Stir.
  • Turn to high heat and let boil for 15-20 minutes, or until potatoes are tender.
  • Meanwhile, wash your collard greens (you can also use kale, but collard greens work better, taste better in this soup, and I think they’re cheaper, too) and slice into very thin slices (this will take some TLC, especially if you’re using kale).
  • Remove pot from heat, remove bay leaf, and (VERY CAREFULLY) puree with your immersion blender. Return to heat.
  • Place the sausage back in the pot, along with the sliced greens. Cook for a few minutes, until the greens are nice and soft.
  • Remove the sausage and slice into very thin slices. Set aside.
  • Ladle the soup into bowls and serve with 3-4 slices of sausage.

Notes: I didn’t use any salt until the very end, and no pepper at all. You’ll just have to adjust according to your tastes. If the soup tastes bland, add salt and pepper, or a bit of extra olive oil.

This makes a giant pot of soup, which is perfect for lunch and with dinner throughout the week, but if you want less, cut all measurements in half. It reheats well in the microwave or over medium heat on the stove. Store the sausage separate from the soup so it doesn’t get soggy in the fridge.

I love this soup! Especially on chilly fall days like today. It’s warm, thick, and soothing*, but not too hardy or filling. I highly suggest trying it out!

*I will not make dirty jokes, I will not make dirty jokes, I will not make dirty jokes