Caldo Verde - Portuguese green soup

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Ingredients

• 3-4 Cups Collard Greens, cut into thin slices
• 12-15 Cups Water
• 1 whole Chouriço, sliced into cirlces or half circles
• 4 Garlic Cloves
• 10 Medium Sized Potatoes, peeled, cut in chunks
• 1 Onion, cut in half
• Olive Oil
• Salt and Pepper

Instructions

1. In a large pot, bring water to a boil.
2. Add potatoes, onions, garlic, a splash of olive oil, salt and pepper
3. Cover the pot and boil for 30 minutes
4. Lower heat, use a hand blender to blend the contents of the pot until smooth
5. Add Sliced Chouriço to the pot, bring back to a boil. Once it reaches a boil, add in your Collard Greens
6. If you need to slice your greens by hand, roll them up and cut into thin slices. You may have to repeat step twice to get them to your desired length/width
7. Simmer for 10 minutes. There will be some fat/grease from the Chouriço that rises to the top. You can remove that top layer with a spoon/ladle. If the soup is too watery and you want it thicker, remove the lid and let it simmer a bit more, until you are happy with it
8. Finish it off with a splash of Olive Oil, and serve!

Frequently asked questions

Does Caldo Verde need to be made with collard greens or kale?

This is heavily debated and can be made with either or however in my family we use Collard greens.