Caldo verde is a Portuguese soup made with collard greens (or kale in northern Portugal), onion, garlic, olive oil, and potatoes. Traditionally, caldo verde is made with Portuguese chouriço or linguiça sausage, but dry-cured Spanish chorizo is a good substitute if needed.
Frequently Asked Questions
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What is Portuguese linguiça?Linguiça is a smoked Portuguese pork sausage seasoned with a mix of spices including paprika and oregano, and flavored with garlic. It is known for its presence in dishes like caldo verde and is often served with rice and beans. It is also often used to make feijoada, a comforting Brazilian bean stew.
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What other sausages can be used in caldo verde?Traditionally, caldo verde is made with Portuguese linguiça or chouriço sausage. Chouriço is also a smoked, dry-cured pork sausage seasoned with paprika and garlic. It is best known for being used in chouriço assado, a dish for which the grilled sausage is set aflame to create a delicious char. If you can’t easily find either of these Portuguese sausages, you can substitute dry-cured Spanish chorizo in a pinch.
Notes from the Food & Wine Test Kitchen
Traditionally, the linguiça in caldo verde is cooked separately and added as a garnish, but F&W Test Kitchen developer Liz Mervosh uses the drippings from the lightly seared sausage to bump up the meaty flavor in this soup. You can find linguiça at latienda.com.
Make ahead
This soup can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.
