Caldo Verde
Servings
6servings
Ingredients
Instructions
  1. In a large pot over medium heat, warm the oil. Add the chouriço and cook until lightly browned on both sides, 3 to 5 minutes.
  2. Remove the sausage using a slotted spoon to a plate, making sure the sausage drain well into the pot; its fat will flavor the soup.
  3. Dump the onions into the pot. Sprinkle with salt and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add the garlic and cook for 2 minutes more.
  4. Add the potatoes and water to the pot and bring to a boil. Reduce the heat to a simmer. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool slightly.
  5. When the caldo verde has cooled a little, purée it using a blender or a food processor.
  6. Add the collards to the soup, bring it back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and pepper.
  7. Ladle the caldo verde into bowls and garnish with the remaining slices of chouriço.
Nutrition Facts
Caldo Verde
Amount Per Serving
Calories 488 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 8g 40%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 42mg 14%
Sodium 681mg 28%
Potassium 1326mg 38%
Total Carbohydrates 44g 15%
Dietary Fiber 6g 24%
Sugars 4g
Protein 18g 36%
Vitamin A 206%
Vitamin C 82%
Vitamin D0%
Calcium 8%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.
Share on Twitter