Caldo verde

Ingredients

• chouriço or linguiça sausage, sliced2 oz
• chopped onion.25 cup
• garlic, minced1 clove
• medium potato, peeled and chopped1 piece
• thinly sliced kale or collard greens1 cup
• olive oil1 tbsp
• salt and pepperTo taste

Instructions

1. 1

   Step 1

   In a pot, cook sliced chouriço or linguiça sausage until browned. Remove from the pot and set aside.

2. 2

   Step 2

   In the same pot, cook chopped onions and garlic until softened.

3. 3

   Step 3

   Add peeled and chopped potatoes and enough water or broth to cover.

4. 4

   Step 4

   Bring to a boil and cook until the potatoes are very tender.

5. 5

   Step 5

   Use an immersion blender to puree the potatoes and create a creamy soup base.

6. 6

   Step 6

   Stir in thinly sliced kale or collard greens and cook for a few minutes until wilted.

7. 7

   Step 7

   Return the cooked sausage to the pot and season with salt and pepper to taste.

8. 8

   Step 8

   Serve hot, drizzled with olive oil.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Caldo verde can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.