Caldo Verde

Ingredients

• •1 lb Potatoes
• •1 bunch Collard greens
• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •0.5 lb Chorizo
• •1 medium Onion
• •2 tablespoons Olive oil
• •4 cloves Garlic
• •6 cups Chicken stock
• •1 piece Bay leaf
• •1 cup Croutons

Instructions

1. 1

   Boil potatoes in stock until tender

   💡 Save stock

2. 2

   Blend potatoes with stock until smooth

   💡 Salt early to draw moisture. Taste and adjust seasoning at end.

3. 3

   Sauté chorizo, remove and slice

   💡 Cook through

4. 4

   Add onion and garlic to chorizo fat

   💡 Never burn - burnt garlic is bitter. Add to oil early for flavor, late for aroma.

5. 5

   Add pureed potatoes, chorizo, bay leaf, simmer 20 min

   💡 Keep at a gentle bubble - rapid boiling toughens proteins and makes liquids reduce too quickly.

6. 6

   Slice collards thin, add to soup

   💡 Last 10 min

7. 7

   Serve with croutons drizzled with olive oil

   💡 Portuguese classic