Collard greens soup

Collard green soup

Caldo Verde is a Portuguese soup  originated from the Minho province in northern Portugal.



In a low medium heat coated with olive oil, put the onion, garlic and the chouriço and a pinch of salt.Cook, stirring occasionally for around 10 minutes till the onion is tender.

Add the potatoes and cover with water. Raise the heat bring to the boil and then reduce the heat and let it simmer for 30 minutes.

Take the chouriço out and cut it in slices. Let it stand

For the collard greens, cut them crosswise into thin strips. Put a pan with water to boil and salt, and add the collard greens, cooking them for around 2 minutes stirring always. To keep the bright green transfer the collard to a bowl of ice and cold water to stop the boiling. Drain well, let it stand.

By now the potatoes should be soft. Using a blender, puree the potatoes until smooth;drizzle olive oil to the pan in the meanwhile.

Put the pan back to boil, when it boils add the chorizo and the collard. Season with salt and add a dash of olive oil before serving.