Caldo Verde with Kale and Collards

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

Caldo Verde Recipe

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Meatless and Marvelous Collard Greens Soup

Meatless & Marvelous Collard Greens Soup

Meatless and Marvelous
Collard Greens Soup

Want to add some pizzazz to a bowl of classic meatless Southern collard greens soup, try this! Greek yogurt brings that rich creamy element, Calabrian chili sauce adds fruity, super-spicy notes, and plenty homemade croutons nail it with a buttery crunch.

This simple, easy soup is so satisfying… (almost) no one will miss the ham. It is chock-full of nutrient-rich collard greens where cannellini beans, carrots, and celery play a supporting role. Onion and garlic provide aromatic and savory undertones, thyme and oregano bring those lovely herbal qualities, where a very flavorful vegetable broth is essential to the recipe.

Meatless & Marvelous Collard Greens Soup

Meatless Collard Greens Soup Recipe

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What Are You Eating New Year’s Day?

Black-Eyed Peas With Ham Hock and CollardsWhat Are You Eating New Year’s Day?

Maybe it’s much too early in the game
Oh, but I thought I’d ask you just the same
What are you eating New Year’s? New Year’s Day?

Maybe I’m crazy to suppose
BLACK-EYED PEAS be the one you chose
Out of a thousand recipes
You received

Oh, but in case they stand one little chance
Here comes the JACKPOT question in advance
What are you eating New Year’s? New Year’s Day?

Eat BLACK-EYED PEAS for luck and COLLARD GREENS for money. Add CORNBREAD for gold and PORK because pigs have long been a symbol of wealth and gluttony. Their forward rooting motion is a symbol of positivity. So here’s to a happy, healthy, delicious, and super lucky new year!

Black-Eyed Peas With Ham Hock and Collards Recipe

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A Potato Lover’s Dream: Colcannon, Three Ways

kimchi mashed potatoes, kimchi colcannon

Kimchi Colcannon
Garlic, Scallion, Butter

cabbage leek colcannon

Green Cabbage & Leek Colcannon
Chick Peas, Olive Oil, Nutmeg, Garlic

southern greens colcannon guinness gravy

Southern Greens Colcannon
Mustard, Turnip, Collards, Spinach
Guinness Gravy

I am of Russian, Romanian, English, and German descent. But on March 17th I will be Irish. In the spirit of St. Paddy’s Day, I’ve been playing with potatoes. Mashed potatoes. Been taking the famous Irish potato & cabbage dish, colcannon, and giving it my spin. I was going to share one recipe, but honestly, I can’t pick just one. Spicy fermented garlicky kimchi with butter and scallion? Green cabbage and leek flavored with nutmeg, studded with chick peas? Loads of dark leafy greens with Guinness gravy? Please, you pick. . .

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Vibrant Collards & Spinach Salad, Black-Eyed Peas, Peanut Vinaigrette

collard greens salad

Chiffonade of Collard Greens & Baby Spinach
Black-Eyed Peas, Carrot, Serrano Chile, Hard Boiled Egg, Cilantro
Peanut Vinaigrette

The girl who hails from Chicago and has lived in LA for decades is obsessed with collard greens. Last week’s Southern Greens Pasta, this vibrant salad, and a collard greens panini sandwich yet to share… Here collards are served fresh and raw along with baby spinach, the two greens’ textures complement each other. This salad, featuring a classic pairing of the greens with black-eyed peas and peanuts, was inspired by one published in Sauver. Smoked paprika and spicy chiles add a kick, carrot ribbons and eggs add contrast, flavor, and color. Serve this vivacious composed salad with a side of cornbread.

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