Considered by many as Portugal’s national dish, caldo verde is as simple a soup as can be, and made for those lazy days when all you want is easy comfort. If spring showers have you cooped up inside right now, making a large pot of this 3-ingredient soup will go down very well and keep for days.
I still remember my first taste in Lisbon many years ago where it is often served at the beginning of the meal. How creamy it felt and the delight when biting into a piece of smoky chorizo…
The soup gets its creaminess from potatoes that are boiled than mashed to create the simple broth.
Finely shredded kale or collard greens is added to the pot and simmered until tender (other leafy greens can easily be substituted).
While traditionally made with Portuguese-style chouriço or linguiça, you can use Spanish chorizo which is more widely available (and as delicious!). Frying thin slices to garnish completes the trifecta and makes for a humble and deeply satisfying soup.
Serve caldo verde with bread for dipping (corn bread is more traditional but whatever you have on hand will do) and a glass of vinho verde for a sublime appetizer or light dinner. This comforting Portuguese classic is a great trick to have up your hosting sleeves and a wonderful way to get your healthy dose of dark leafy greens.
| Prep Time: | 25 min |
| Total Time: | 45 min |
| Category: | appetizer |
| Cuisine: | Portuguese |
| Yield: | 4-6 |
2. Fry the slices of chorizo until crispy and keep hot.
3. About 5 minutes before serving, add the finely shredded greens to the pot, cover and simmer until tender. Season with plenty of salt and freshly ground black pepper and add the remaining olive oil. Ladle into bowls and garnish each with a few slices of fried chorizo.
6 tablespoons extra virgin olive oil
1 chorizo, sliced
500g kale or collard greens or any other coarse spring greens, finely shredded
