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Caldo Verde

1/4 cup extra-virgin olive oil

12 ounces Spanish-style chorizo sausage, cut into 1/2-inch pieces

1 onion, chopped fine

4 garlic cloves, minced

Salt and Pepper

1/4 tsp red pepper flakes

2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces

4 cups chicken broth

4 cups water

1 pound collard greens (or kale), stemmed and cut into 1-inch pieces

2 tsp white wine vinegar


1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat until shimmering.  Add chorizo and cook, stirring occasionally, until lightly browned, 4-5 minutes. Transfer chorizo to bowl and set aside.  Reduce heat to medium and add onion, garlic, 1 1/4 tsp salt, and pepper flakes and season with pepper to taste.  Cook, stirring frequently, until onion is translucent, 2 to 3 minutes.  Add potatoes, broth, and water; increase heat to high and bring to boil.  Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8 to 10 minutes.

2. Transfer 3/4 cup solids and 3/4 cup broth to blender jar.  Add collard greens to pot and simmer for 10 minutes.  Stir in chorizo and continue to simmer until greens are tender, 8 to 10 minutes longer.

3. Add remaining 3 tablespoons oil to soup in blender and process until very smooth and homogeneous, about 1 minute.  Remove pot from heat and stir pureed soup  mixture and vinegar into soup.  Season with salt and pepper to taste, and serve.

Recipe from Cook's Illustrated November and December 2013

This entry is related to the following products. Click on any of them for more information.
Kale, Potato, Collard Greens,


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