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This is one of the simplest recipes I know, and one of the first Azorean dishes that I learned how to make.
Caldo Verde
June 7, 2023
Persons
6
Serving Size
1.5 cups
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour, 20 minutes
Notes
If you want to learn more about how to cut your collards using the chiffonade techniques, refer to this wikepedia article. They cut them thinner in the Azores than I can ever get them.
Ingredients
- 2 quarts of water or broth, salted
- 3 russet potatoes, peeled and quartered
- 2 lbs of Collard Greens, cut using the chiffonade method.
- Olive oil to taste
- Salt to taste
Instructions
- Peel and quarter potatoes and cook in salted water or broth until soft. Use a stick blender to puree potato.
- Add the thinly sliced collard greens and cook until very soft and broth has taken on a greenish hue. Time to cook will vary depending on how tender the greens are to begin with. You can also use kale instead of collards if you prefer. Collards are used more commonly in the Azores.
- At our house we serve it with cheese, a crusty bread, and if we have it, a delicious smokey Portuguese choriço or linguiça.
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