Caldo Verde…Collard greens soup – Decor and Dine

Caldo Verde…Collard greens soup

This is the most famous Portuguese soup.

Served at every restaurant in Portugal and at almost every Portuguese restaurant around the world.

There are small variations to this soup. Some people saute the onions in olive oil first others just cook everything together. I have adopted my mother’s version of “Caldo Verde” but added more collard greens and less potatoes. If you prefer a whiter soup just add an extra potato. My parents have always grown their own Portuguese “couves” and after carefully washing the leaves they are rolled up and shredded using a machine that can be purchased at many Portuguese grocers. The shredded greens can also be frozen in portion sizes to use later.


Some Portuguese grocers sell the greens already shredded and ready to use. When I shred my own I simple clean the leaves, discard the rough ends, roll a few leaves together and cut into the thinnest slices possible.

Caldo verde soup

Caldo Verde…Collard greens soup

Yield: 6


  • 8 cups of water
  • 2 cloves of garlic, chopped
  • 2 large onions, quartered
  • 4 medium potatoes, peeled and quartered
  • 1 chicken bouillon cube (optional)
  • 2 tsp of salt
  • 1/2 of chourico
  • 2 tbsp olive oil
  • 2 to 3 cups of shredded collard greens or kale


  1. In a large saucepan combine the water, garlic, onions, potatoes, bouillon cube and chourico.
  2. Bring to a boil then reduce heat and cook until potatoes are tender, about 20 to 30 minutes.
  3. Remove chourico and blend potato mixture with an immersion blender or in a regular blender until smooth.
  4. Add washed and shredded collard greens to potato mixture and cook for an additional 10 minutes or until greens are tender, taste and add salt if necessary.
  5. Meanwhile slice chourico into thin slices, add a few slices to individual bowls of “caldo Verde” or directly into the pan of soup. Sprinkle soup with olive oil.
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 For a vegetarian version omit the chourico and chicken bouillon cube.


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