📝 About This Recipe
Caldo Verde is the ultimate Brazilian comfort food, a soul-warming soup brought over by Portuguese settlers and embraced by generations of Brazilian families. This velvety potato-based broth is enriched with smoky Paio or Calabresa sausage and finished with a vibrant chiffonade of paper-thin collard greens. It is a rustic, hearty masterpiece that balances the creaminess of the tubers with the earthy, fresh bite of the greens.
🥗 Ingredients
The Aromatic Base
- 3 tablespoons Extra virgin olive oil (plus more for drizzling)
- 1 large Yellow onion (finely diced)
- 4 large Garlic cloves (minced)
- 1 piece Bay leaf (dried)
The Broth and Body
- 2 pounds Russet potatoes (peeled and cut into 1-inch cubes)
- 6 cups Chicken or Vegetable stock (low-sodium preferred)
- 2 cups Water (to adjust consistency)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Sausage and Greens
- 8 ounces Portuguese Chouriço or Calabresa sausage (sliced into thin rounds)
- 1 large bunch Collard greens (stems removed, leaves sliced into very thin ribbons)
- 1/2 teaspoon Smoked paprika (optional for extra depth)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the sliced sausage and sauté until the fat renders and the edges are golden brown and crispy, about 5-7 minutes.
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2
Using a slotted spoon, remove the crispy sausage from the pot and set aside on a plate lined with paper towels, leaving the flavorful oil in the pot.
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3
Add the diced onion to the same pot. Sauté for 5 minutes until translucent and soft. Add the minced garlic and bay leaf, cooking for another 1-2 minutes until fragrant but not browned.
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4
Add the cubed potatoes to the pot and stir to coat them in the aromatic oil and onions. Sprinkle with salt, pepper, and smoked paprika if using.
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5
Pour in the stock and water. Bring the mixture to a rolling boil, then reduce the heat to medium-low. Cover and simmer for 20-25 minutes, or until the potatoes are very tender and falling apart when pierced with a fork.
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6
While the potatoes simmer, prepare the collard greens. Stack the leaves, roll them tightly like a cigar, and use a sharp knife to slice them into the thinnest possible ribbons (chiffonade).
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7
Once the potatoes are cooked, remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety. (Alternatively, transfer to a standard blender in batches).
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8
Check the consistency; if the soup is too thick, add a splash more water or stock. It should be creamy but pourable.
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9
Return the pot to low heat. Stir in the thin ribbons of collard greens. Let them cook in the hot soup for only 2-3 minutes; they should soften but remain a vibrant, bright green.
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10
Stir the reserved crispy sausage back into the soup, saving a few slices for garnish. Taste and adjust seasoning with more salt or pepper if needed.
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11
Ladle the hot soup into deep bowls. Drizzle each serving with a touch of high-quality extra virgin olive oil.
💡 Chef's Tips
For the most authentic texture, ensure the collard greens are sliced as thin as hair; thick pieces can be chewy. If you cannot find Calabresa or Chouriço, Spanish Chorizo or even a firm Kielbasa can work as a substitute. Do not overcook the greens; adding them at the very end preserves their color and nutritional value. Using Russet potatoes is key because their high starch content creates a naturally creamy broth without needing dairy. If the soup tastes flat, add a tiny squeeze of lemon juice at the very end to brighten the earthy flavors.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or toasted Pão de Queijo (Brazilian cheese bread). A glass of crisp, chilled Vinho Verde or a light Pilsner pairs beautifully with the smoky fats. Top with a few drops of Brazilian Malagueta pepper oil for those who enjoy a spicy kick. Offer extra lemon wedges on the side for guests who prefer a more acidic finish. Serve as a hearty starter for a traditional Feijoada feast.