Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Caldo verde is one of Portugal’s most emblematic soups, tied to the North and to popular festivities.
The creamy potato base takes very finely cut greens, which should cook quickly to keep color and texture.
Each family adjusts the chouriço, the thickness and how boldly the olive oil shows.
Ingredients
- 700 g peeled potatoes
- 1 onion
- 2 garlic cloves
- 1.5 liters water or light stock
- 1 bunch of collard greens, shredded very finely
- 120 g chouriço, sliced
- 60 ml olive oil
- Salt and pepper
Method
- Cook potatoes, onion and garlic in water until soft.
- Beat or mash until you have a smooth cream.
- Return to the pan, adjust the salt and warm through.
- Add the finely shredded greens and cook for just a few minutes.
- Drizzle with olive oil and add slices of chouriço.
- Serve hot, with bread.
Tips from Empório Portugal
- Very finely cut greens are essential for the traditional texture.
- Do not cook the greens for too long.
- The soup should be creamy, but not heavy.
Possible substitutions in Brazil
- In Brazil, collard greens stand in for Portuguese kale.
- Chouriço can be swapped for good-quality Portuguese sausage.
Pairing
Country bread and red or white Vinho Verde. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is an Empório Portugal editorial version inspired by Portuguese culinary tradition. Regional and family variations exist, especially in seasoning, quantities and method.
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