Caldo Verde

🔥 Prep

• Peel and dice the 500 g potatoes into 1‑cm cubes.
• Rinse the 200 g collard greens, remove tough stems, and slice into thin strips.
• Slice the 150 g sausage into ½‑cm rounds.
• Peel and finely chop the 1 onion.
• Peel and mince the 2 garlic cloves.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large pot over medium heat.
• 2. Add the chopped 1 onion and minced 2 garlic cloves; sauté for 3 minutes until fragrant and translucent.
• 3. Add the sliced 150 g sausage; cook for 4 minutes until lightly browned.
• 4. Add the diced 500 g potatoes and pour in 1.5 L water (enough to cover); bring to a boil over high heat.
• 5. Once boiling, reduce to low heat and simmer for 15 minutes until potatoes are tender.
• 6. Mash about half of the potatoes directly in the pot with a potato masher to thicken the soup; continue to simmer for 2 minutes.
• 7. Stir in the sliced 200 g collard greens; cook for 5 minutes until greens are wilted but still bright green.
• 8. Season with salt and pepper to taste; simmer for an additional 1 minute.

🔥 Serve

• Ladle the hot Caldo Verde into deep bowls and drizzle with a little extra‑virgin olive oil.
• Serve with slices of crusty Portuguese bread or toasted baguette on the side.
• Optionally garnish with a few extra sausage rounds or a wedge of lemon for brightness.