Makes: Serves 6
Preparation Time: 1 hour and 30 minutes
- 1 KG OF POTATOES, PEELED AND CUT INTO CUBES
- 2 TABLESPOONS OF OLIVE OIL
- ½ ONION, DICED
- 2 GARLIC CLOVES, MINCED
- 1 SMOKED SAUSAGE
- 1 BUNCH OF COLLARD GREENS, CUT INTO STRIPS
- SALT AND BLACK PEPPER TO TASTE
Cook the potatoes in plenty of water, until falling apart. Blend them, along with the cooking water, until obtaining a cream. Heat up the olive oil, braise the onions and garlic, and add the potato cream, so flavours can be refined. Remove the sausage’s casing and cook for 15 minutes in the cream. Remove it, slice it, and return it to the pot Add the collard greens and cook for a bit. Adjust seasoning and serve.
IN DETAIL: Mixing vegetables (collard greens) and meats (sausage), while keeping a light consistence, the caldo verde is almost a forefather of the Portuguese stews. Common in northern Portugal, the recipe soon became popular among Brazilians and remains intact.