caldo verde

Name: Caldo Verde
Prep time: 20 min
Cook time: 30 min
Cuisine: Mexican
Ingredients: 2/3 cup(s) olive oil, extra virgin; 1 large onion, chopped; 5 medium starchy potatoes, washed and cut into 1 1/2-inch pieces; 2 clove(s) garlic, chopped; 1 large bunch or fresh spinach; - smoked sausage, italian sausage or your favorite, cooked and sliced

(2 RATINGS)

40 Pinches 2 Photos

Jeanne Benavidez

Odessa, TX

Updated on Nov 20, 2011

Originally a Portuguese dish, Caldo Verde calls for collard greens. It also calls for using water instead of chicken stock. However, since I am not a fan of the bitterness of collard greens, I use fresh spinach instead; and I also like to cook with vegetable or chicken stock instead of just water. I find that the stock adds another layer of flavor. Here is my version of Caldo Verde.

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield

Ingredients

2/3 cup olive oil, extra virgin
1 large onion, chopped
5 medium starchy potatoes, washed and cut into 1 1/2-inch pieces
2 cloves garlic, chopped
1 large bunch or fresh spinach
- smoked sausage, italian sausage or your favorite, cooked and sliced

How To Make caldo verde

Step 1

Heat the oil in a large pot over medium-heat, add the onions and garlic and cook until onions are soft (for about 10 minutes).

Step 2

Add the potatoes, cook quickly for a couple of minutes.
Step 3

Add the stock and salt (starting with 1 teaspoon of salt and adding the rest if necessary to suit your taste).
Step 4

Bring it to a boil, cover and reduce to a simmer. Cook until potatoes for about 30 minutes. Add the sausage and cook a few more minutes until the sausage is hot and the potatoes are fork tender.
Step 5

I prefer my potatoes chunky in my soup. However, if you want a thicker soup, blend the soup by using an immersion blender directly in the pot or you can put the soup in batches into a blender and blend it. Add more chicken stock if you think it's too thick.
Step 6

Taste the soup and adjust salt if necessary, add fresh pepper to taste.
Step 7

Place a handful of spinach on the bottom of each bowl and pour soup over the spinach. Make sure the soup is extremely hot, as it will flash cook the greens.
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