Dinner · 40 min · portuguese

Caldo Verde

Dinner decisions, handled: Caldo Verde pairs potatoes with collard greens for a 40-minute Portuguese dinner. It is weeknight cooking that still hits your targets — 12 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Potatoes
• 1 bunch Collard greens
• 6 oz Chouriço sausage
• 1 Onion
• 3 cloves Garlic
• 1/4 cup Olive oil
• 6 cups Water

Steps

1. Simmer the potatoes, onion, and garlic in salted water 20 minutes until completely tender.
2. Blend the pot smooth — caldo verde should be velvety, never chunky.
3. Slice the collards into the finest ribbons you can manage; they should melt into the soup.
4. Return the soup to a simmer and stir in the greens; cook 5 minutes until just tender and vividly green.
5. Swirl in the olive oil off the heat for a glossy, rich finish.
6. Serve with thin coins of chouriço floated on top and crusty broa for dunking.

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