- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Caldo Verde Portuguese Style is a Brazilian version with calabresa sausage, tasty and easy to prepare. It is worth it for the creamy texture and the salty touch of the sausage.”
What you need to know
- Utiliza batatas e couve manteiga para criar uma base cremosa
- Linguiça calabresa adiciona um sabor salgado e crocante
- Pode ser servido com pão rústico ou broa de milho
Ingredients
Main
- 500 g of peeled and cubed potatoes
- 1.5 liters of water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 200 g calabresa sausage or paio in thin slices
- 1 small bunch of collard greens cut very thinly (julienne style)
- Salt and black pepper to taste
- Extra olive oil and bread to serve
Instructions
Principal
- Cook the base (20 min): In a pot, place the potato, onion, and garlic with the water and a little salt. Cook until the potatoes are soft.
- Sauté the sausage (5 min): In another pan, heat the olive oil and fry the sausage until browned. Set aside.
- Blend the broth (2 min): With a mixer or in a blender, beat the potatoes with the liquid until a smooth cream forms.
- Finish the broth (5 min): Return the cream to the pot, add the sausage and sliced collard greens. Cozinhe por 5 minutos. Adjust the salt and pepper.
- Serve hot: With a drizzle of raw olive oil on top and slices of rustic bread or corn bread on the side.
Chef's tips
- Use batatas bem maduros para obter uma textura cremosa
- Refogue a linguiça antes de adicionar ao caldo para preservar o seu sabor
- Ajuste o sal no final, pois a linguiça já está salgada
Variations
- Adicione cubos de tofu para uma versão vegetariana
- Misture um pouco de cebola verde picada para dar mais colorido
- Use farofa no lugar do pão para uma versão mais completa
Substitutions
- Linguiça calabresa pode ser substituída por paio ou linguiça italiana
- Couve manteiga pode ser trocada por couve-flor picada
- Batatas podem ser substituídas por cenoura cortada em cubos
How to store
- Leave the Caldo Verde in a skillet or bowl covered with plastic wrap. It should be consumed on the same day, as it may start to form a crust.
- Store at room temperature for up to 24 hours.
Can it be frozen?
It is not recommended to freeze caldo verde, as it may lose texture and flavor when thawed. If you wish to preserve, prepare in smaller portions and freeze the collard green pieces individually to use in other recipes.
What to serve with
- Sirva com um salpicão de azeitonas verdes, tomates e cebola roxa para variar o sabor
- Adicione um pouco de creme de leite fresco para dar mais cremosidade
- Pode ser acompanhado com um prato de arroz branco ou feijão
Frequently asked questions
What is the best time to serve caldo verde?
Best served immediately, as it may start to form a crust. However, it can be kept at room temperature for up to 24 hours.
How can I vary the recipe without using sausage?
You can replace the sausage with paio, Italian sausage, or even tofu for a vegetarian version.
Can you freeze the caldo verde?
Not recommended to freeze, as it may lose texture and flavor. If you wish to preserve, prepare in smaller portions and freeze the collard green pieces individually to use in other recipes.
What is the ideal portion to serve?
This recipe yields 4 servings, being ideal to serve 4 people.
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