Caldo Verde with Kale and Collards

Caldo Verde with Kale and Collards

A bowl of Caldo Verde is more than just food—it’s a taste of Portugal’s soul and tradition. This beloved soup, meaning “green broth,” originates from the northern Minho region but has become a cherished staple across the country.

Tender collard greens and kale swirl in a silky, potato-based broth, giving the dish its earthy green color. Garlic and onion deepen the flavor, while coins of sausage bring just the right balance of rich savory, smoky, and slightly spicy notes.

The finishing touch? A drizzle of golden olive oil for richness and aroma, with smoked sea salt, freshly ground pepper, and a squeeze of lemon to round it all out.

Traditionally, caldo verde is made with Galician or Portuguese cabbage (couve galega), which is similar to collard greens. However, since this specific cabbage is harder to find outside of Portugal, collard greens are often used as a substitute. That said, many modern versions use kale because it is more familiar, widely available, and has a reputation as a “superfood.”

So, while collards are closer to tradition, kale is a common alternative. This recipe features both, adding collard’s nutty-earthy flavors and silky texture while kale brings fresh peppery notes and a more chewy al-dente texture.

Additionally, the traditional sausage used in caldo verde is chouriço or linguiça, both of which are Portuguese smoked sausages with a garlicky, slightly spicy, and paprika-rich flavor. Here, Andouille sausage is a bit spicier but works very well as a substitute for the harder-to-find authentic Portuguese sausages.

Caldo Verde Recipe

Ingredients:

• 2 T. olive oil
• 12 oz. andouille sausage, sliced into coins
• 1 medium yellow onion, diced
• 4 garlic cloves, smashed
• 8 c. chicken stock
• 6 medium-large gold potatoes, peeled, cubed, divided
• 1 sprig fresh bay leaves (or 2 dried leaves)
• 10 oz. collard greens, chopped, tough stems removed
• 1 bunch green kale, cut into strips
• fine sea salt and fresh ground pepper

Method:

Heat olive oil in a Dutch oven. Brown sausage coins in the oil then remove to a platter using a slotted spoon, leaving the oil and rendered sausage fat behind.

Add onion and garlic to the oil left in the pot and cook approximately 5 minutes to soften the onion.

Add chicken stock, 2 potatoes,  and bring to a boil. Lower heat and cook until the potato is very tender.

Use an immersion blender to make a homogenous soup.

Add bay leaf sprig and collard greens then simmer about 35 minutes until the collards are getting tender.

Add remaining 4 potatoes and continue cook until they are almost tender.

Then stir in the kale and simmer another 5 – 10 minutes. Remove bay.

Finally add sausage back to the pot to heat briefly. Season to taste with salt and pepper.

To Serve:

• fruity olive oil
• smoked sea salt flakes
• fresh ground black pepper
• lemon wedges

Ladle soup into warm bowls. Drizzle with olive oil. Serve with sea salt flakes and fresh ground pepper on the side. Squeezes of lemon wedge to finish.

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