CALDO VERDE (PORTUGUESE GREENS SOUP)
About 10 cups; 5 to 6 servings
A family favorite, and an inspiration to use greens in many of our soups. For a soup with even more character, swap in mustard greens for half of the milder ones listed below.
Heat in a large soup pot over medium heat:
- 2 tablespoons olive oil
Add and cook, stirring, until tender but not browned, 6 to 8 minutes:
- 1 onion, chopped
- 2 garlic cloves, minced
Stir in:
- 8 cups Poultry Stock, Chicken Broth, or other light stock or broth
- 1 ½ pounds gold or red potatoes, well scrubbed or peeled, thinly sliced
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Bring to a boil, then reduce the heat and simmer until the potatoes are soft, about 20 minutes. Remove the pot from the heat. Using a potato masher, lightly mash the potatoes in the pot. Heat in a medium skillet over medium-high heat:
- 1 tablespoon vegetable oil
Add and cook, stirring, until browned:
- 6 ounces Portuguese linguiça, kielbasa, or andouille, or 4 ounces cured chorizo, thinly sliced
Add to the pot. Discard any oil left in the skillet and pour 1 cup of the soup into the skillet. Scrape up the browned bits and return the liquid to the soup. Simmer for 5 minutes. Stir in:
- 8 ounces kale or collard greens, deribbed, or whole chard leaves, thinly sliced
Simmer 5 minutes more. Stir in:
- 2 tablespoons lemon juice