![Collards Collards](http://lh6.ggpht.com/-RwALXWCK08c/VRRyUhdjLLI/AAAAAAAAhHA/9iXKtOvcqAQ/Collards_thumb2.png?imgmax=800)
Here is a famous Portuguese soup which includes a pork sausage. My impression is that this linguica is interchangeable with chorizo. We can certainly buy chorizo around here. Kale can be used for this soup as well as collards.
Caldo Verde (Portuguese Green Soup)
"This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your
![Caldo Verde Caldo Verde](http://lh3.ggpht.com/-YKiZsSL85wQ/VRRyVhMEkWI/AAAAAAAAhHQ/Y3Dco9a8mxM/Caldo-Verde_thumb1.jpg?imgmax=800)
Ingredients
recipe makes 6 servings- 4 tablespoons olive oil, divided
- 1 onion, minced
- 1 clove garlic, minced
- 6 potatoes, peeled and thinly sliced
- 2 quarts cold water
- 6 ounces linguica sausage, thinly sliced
- 2 1/2 teaspoons salt
- ground black pepper to taste
- 1 pound collards, rinsed and julienned
Directions
- In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
- Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
- Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
- Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.
![Jo Jo](http://lh3.ggpht.com/-fqWIiOmUZe8/VRRyW_eLi_I/AAAAAAAAhHg/UmyFh3l9-Mc/Jo_thumb2.png?imgmax=800)
My grandma would cook collard greens in bacon grease. I was never a fan. Hate bacon grease. So gross.
ReplyDeleteTry them this way Liz, delicious, or just cook them until edible (not paste) and then toss them in garlic and olive oil. Delicious.
DeleteNot for me - I struggle with sprouts!
ReplyDeleteI used to love sprouts but I have gone off them lately. I still love collards cooked and then tossed in olive oil and garlic, or tomato paste and garlic.
DeleteHi Jo- I love collards and kale ... and the Portuguese soup would be so good - either with the rich Portuguese sausage, or with Chorizo .. cheers Hilary
ReplyDeleteYou are so right Hilary.Never heard of linguica but can certainly get chorizo.
DeleteNot a fan of collard green and I absolutely hate kale in any form.
ReplyDeleteI eat kale in my smoothie. Sometimes in soups. Mostly baby kale though.
DeleteSorry, I can't do collards.
ReplyDeleteBet you could do them this way or the way I cook them. You live in the wrong part of the world, don't like the way they are cooked in your neck of the woods.
DeleteI've never had collards. I'm not even sure I noticed them in my grocery store but I confess I've never looked. I make a Portuguese kale soup though, and I use turkey chourico. It's less spicy.
ReplyDeleteWe get them here JoJo. Kale is delicious for a soup too. Never heard of turkey chourico (chorizo) not sure if we can get it here.
DeleteI'm married to a southern boy, and definitely think of collards as more of a southern food. I did have some really delicious collards in Maryland a couple of weeks ago, they were spicy which was different. I'm your neighbor in the A-Z -#72, also a Jo : )
ReplyDeleteHi neighbour, my Jo is for Josephine. I always thought southerners didn't get the best benefit from collards.
DeleteMy favorite of the greens. Thanks for sharing this recipe and a bit of history you've collected on collards.
ReplyDeleteI love collards too, most greens really.
DeleteLove collards, but didn't know the original name. Thanks for the. And thanks for the recipe. I'm salivating already.
ReplyDeleteThis soup is delicious.
DeleteI love regular greens and spinach!
ReplyDeleteMe too Dixie. Jaques Pepin has a wonderful recipe for Spinach Gallette which we both love.
DeleteGreat soup recipe to add to my files!
ReplyDeleteNice to hear Natasha. Enjoy.
DeleteSoup is our staple lunch through the Winter months and I'm always looking out for new ideas so will definitely try this one. I'll be using Spring Greens or Kale though.
ReplyDeleteHappy Easter to you both Jo
Happy Easter to you Sue. This would be just as good with Spring Greens or Kale. To me Spring Greens are very like collards anyway.
DeleteNope. I was wrong on the fish front. Collards have to be done just right for me, odd since my wife is the same way about cabbage. :)
ReplyDeleteDepends what you mean by 'just right'. I like them prepared several different ways.
DeleteI haven't given collards enough attention. My beau cooks with them, though, and they're pretty good. So thank you for also inspiring me to eat more collards.
ReplyDeleteHappy Easter weekend, Jo.
Same to you Robyn. I'm doing dinner for some friends tomorrow which will make our Easter fun. Yes, collards are so good for you.
DeleteI've heard of them but never seen them in the vegetable section. They sound and look nutritious.
ReplyDeleteDeep intense greens Pinky - you may not actually have them in Oz, but you must have something similar I would guess. Do you have kale? That is a substitute although not quite the same flavour.
DeleteThe soup looks delicious! I love soups with sausage & kale. I usually put white beans in mine too.
ReplyDeleteI often do that too. Makes it delicious and nourishing.
DeleteI am not a lover of sausage as my could tell you(that's a story!). I have heard of collards but I don't know anything about them. How do they taste? Is it like a cabbage??
ReplyDeleteIt is certainly part of the cabbage family, but the taste is a lot stronger than cabbage. Probably an acquired taste, but since I have been eating dark leafy greens all my life, I am not sure about that.
DeleteFINALLY!!
ReplyDeleteSomething I recognize or have made before... I LOVE Caldo Verde... it's easy and delicious... just like me in my old, single days!
What?
:)
Way to go Mark, now I never have made this particular recipe. Hope you find more recipes you recognise.
DeleteReally?
Ooooh, collard greens! Mom cooked them with ham hock or bacon and onion. We ate them with vinegar. Thanks for the memory!
ReplyDeleteYour mom must have been a true southerner then.
DeleteI've never tried collard greens wit tomato sauce, but that sounds really good. I usually make them with Cajun seasoning.
ReplyDeleteNot actually tomato sauce Danielle, just tomato or tomato paste with garlic and maybe a little olive oil. Cajun seasoning sounds good too.
DeleteI love vedge like that, big leafy green and yummy.
ReplyDeleteMe too Ivy.
DeleteOh Grandma Jo, that looks delicious. I love collard greens and I love sausage (and chorizo, lol). The way you make your collards with olive oil and lots of garlic is how I make my spinach. :)
ReplyDeleteI apologize for being a bit tardy in my visit. I love you Grandma Dragon!! Hugs. Eva
Me too Eva. I will try that with spinach one day.
DeleteNo worries, I am going be tardy with most comments today, Busy.
Oh I'm so going to try this one! I love greens, almost any greens, and have a soft spot in my heart cause of my name, haha! Great post! Lisa, co-host AtoZ 2015, @ http://www.lisabuiecollard.com
ReplyDeleteI'm a bit slow, I hadn't even connected the two LOL. How are you doing with the Challenge and being a host?
Delete