Courtesy of

Caldo Verde

Contributed by: Chris, WebAdmin. of


  • 1/2 pound chorizo, linguiìa or kielbasa sausages
  • 3/4 pound kale or collard greens
  • 1/4 cup olive oil
  • 2 large yellow onions, chopped
  • 3 or 4 potatoes, 1 to 11/4 pounds total weight, peeled and thinly sliced
  • 3 or 4 cloves garlic, finely minced
  • 6 to 7 cups water or Chicken Stock
  • 2 teaspoons salt, plus salt to taste
  • Ground pepper to taste
  • Extra-virgin olive oil for serving


Bring a saucepan three-fourths full of water to a boil. Prick the sausages with a fork and add to the boiling water. Boil for about five minutes. Using tongs, transfer the sausages to a cutting board and, when cool enough to handle, slice them. (You may discard the sausage-flavored water or reserve it for making the soup.)

Rinse and drain the greens, then remove any tough stems. Working in batches, stack the leaves, roll up the stack like a cigar, and cut crosswise into very, very thin strips. Set aside.

In a large saucepan over medium heat, warm the olive oil. Add the onions and saute, stirring occasionally, until tender and translucent, about 10 minutes. Raise the heat to medium-high, add the potatoes and garlic, and saute, stirring often, until slightly softened, about five minutes. Add the water or stock and 2 teaspoons salt, cover, and simmer over low heat until the potatoes are very soft, about 20 minutes.

Scoop out about 2 cups of the potatoes and mash well with a potato masher or fork. Return them to the pan, add the sliced sausage, and simmer until the sausage is cooked through, about five minutes longer. Add the greens, stir well, and simmer uncovered, stirring occasionally, for three to five minutes. Do not overcook; the greens should be bright green and slightly crunchy. Season with salt and pepper.

To serve, ladle into warmed bowls and drizzle each bowl evenly with extra-virgin olive oil.

Prep time: 25 minutes - Cooking time: 30 minutes

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