The Portuguese word for food is comida; alimento is another word, often used for food as nourishment or an individual foodstuff. To put the word in a delicious context, this is caldo verde, a simple Portuguese potato-and-greens soup associated with northern Portugal, served hot with olive oil and, in many versions, sliced sausage.
Ingredients
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
- 1 medium yellow onion, about 1 cup chopped (150 g)
- 3 garlic cloves, about 1 tablespoon minced (9 g)
- 2 pounds (900 g) Yukon Gold or other yellow potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 6 cups (1.4 L) low-sodium vegetable broth or water
- 1 teaspoon (6 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 8 ounces (225 g) collard greens or kale, tough stems removed and leaves sliced very thinly
- 1 tablespoon (15 ml) extra-virgin olive oil, for finishing the soup
- 1 tablespoon (15 ml) lemon juice, optional, to brighten the finished soup
Instructions
- Prepare the vegetables. Chop the onion and garlic, peel and cut the potatoes, and remove the tough ribs from the greens. Stack the leaves, roll them into a loose bundle, and slice crosswise into very thin ribbons. Thin greens soften quickly and are easier to eat in each spoonful. Keep the potato pieces roughly similar in size so they cook at the same rate.
- Soften the onion and garlic. Warm 2 tablespoons (30 ml) olive oil in a large heavy pot over medium heat. Add the onion and cook for about 6 minutes, stirring occasionally, until soft and translucent but not browned. Stir in the garlic and cook for 1 minute. If the garlic starts to darken, lower the heat; browned garlic can make the broth taste bitter.
- Simmer the potatoes. Add the potatoes, broth or water, salt, and black pepper. Bring the pot to a gentle boil, then reduce the heat to maintain a steady simmer. Cover partially and cook for about 25 minutes, stirring once or twice, until the potatoes are very tender and break easily when pressed with a spoon. If the liquid boils hard, reduce the heat to keep the potatoes from breaking up before they soften evenly.
- Make the creamy base. Turn off the heat. Use an immersion blender to purée the soup until smooth, keeping the blender head fully submerged to prevent splashes. Alternatively, ladle the soup into a countertop blender in batches, never filling the jar more than halfway; let steam escape according to the blender’s instructions and hold the lid in place with a folded towel. Return the purée to the pot if needed. For a more rustic texture, mash some of the potatoes with a masher instead of blending everything.
- Cook the greens. Bring the puréed soup back to a gentle simmer and stir in the sliced greens. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the ribbons are tender but still green. Very fine kale may need only 6 minutes, while thicker collards may take closer to 10. Avoid boiling vigorously, which can dull the greens and make the soup seem heavy.
- Finish and serve. Stir in 1 tablespoon (15 ml) olive oil and, if desired, the lemon juice. Taste and adjust the salt and pepper. The soup should be thick enough to coat a spoon but still easy to ladle; thin it with a little hot water or broth if necessary. Serve hot with another small drizzle of olive oil.
Tips
- Slice greens finely. Caldo verde is known for its narrow ribbons of greens. A sharp knife makes the job easier; if the leaves are wide, cut the ribbons in half crosswise before slicing. Remove tough stems, since they stay chewy even after the leaves soften.
- Choose the right potato texture. Yellow potatoes make a smooth, creamy base without needing cream. Russet potatoes also work and tend to break down readily, but the soup may be thicker and starchier. If using russets, add broth gradually after blending until the consistency suits you.
- Use the substitute that fits your shop. Traditional Portuguese couve-galega can be difficult to find outside Portugal. Collard greens are a practical substitute with a similar sturdy leaf; curly kale is widely available and gives a slightly firmer, more pronounced green flavor. Spinach is softer and less traditional, so add it for only the final 2 to 3 minutes.
- Blend cautiously. Hot soup expands in a sealed blender. Work in small batches, follow the appliance’s venting directions, and avoid filling the jar too high. An immersion blender is convenient, but blend in short bursts to keep hot liquid from splashing.
Serving Suggestions
Serve caldo verde as a first course or as a light main meal with crusty bread for dipping. A simple green salad alongside gives the meal a fresh contrast, while olives or a small plate of roasted vegetables make an easy Portuguese-inspired spread. Set extra olive oil on the table so guests can add a little to each bowl.
Many Portuguese versions include thin slices of chouriço, a cured sausage with a distinctive garlicky, smoky flavor. This recipe is meat-free as written, but you can serve sliced cooked chouriço on the side or stir it into individual bowls. If you use fresh ground pork sausage instead of cured sausage, cook it to the USDA FSIS safe minimum internal temperature of 160°F (71°C), checked with a food thermometer. For a fully vegetarian meal, confirm that the broth is vegetable-based.
For a more substantial serving, offer the soup with a cheese sandwich or a plate of beans. Keep accompaniments fairly simple: the soup’s smooth potato base, tender greens, and olive oil are meant to remain the focus. If serving guests, bring the pot to the table and ladle the soup while it is hot, adding any sausage separately so people can choose their own portion.
Variations
With chouriço: Brown about 4 ounces (115 g) of sliced cured chouriço in the pot before cooking the onion, then transfer it to a plate. Use the flavorful oil left in the pot to soften the onion, and return the sausage to the finished soup or add it to bowls. Cured sausage can vary in saltiness, so taste before adding extra salt. If the package calls for further cooking, follow its directions.
With white beans: Stir in 1 can (15 ounces/425 g) of drained and rinsed white beans after blending. Simmer them with the greens until hot and tender. This makes the soup heartier and slightly less traditional in texture, while keeping it meat-free.
With a rustic texture: Blend only half the potatoes and broth, then return that purée to the pot with the remaining potato pieces. This creates a thicker soup with distinct chunks. You can also mash the potatoes directly in the pot, though the base will be less silky.
With different greens: Try lacinato kale, curly kale, or collards according to what is available. Lacinato kale has a tender leaf and cooks relatively quickly; collards are sturdier and benefit from a little more simmering. The greens should be sliced thinly either way, and their cooking time can vary with the thickness of the ribbons.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered container. The soup keeps for 3 to 4 days in the refrigerator. It will thicken as the potatoes absorb liquid, so stir in a splash of water or broth when reheating. Warm it on the stovetop over medium-low heat, stirring often, until steaming throughout; if it contains sausage or other leftovers, reheat to 165°F (74°C). Avoid letting the bottom scorch by keeping the heat moderate.
To freeze, portion cooled soup into freezer-safe containers, leaving a little room for expansion, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat thoroughly. The potatoes may become slightly grainier after freezing, but stirring well and adding a little broth usually helps the texture. For the freshest greens, you can also freeze the potato base on its own and add freshly sliced greens when reheating.
Frequently Asked Questions
What is the Portuguese word for food?
Comida is the everyday Portuguese word for food or a meal. For example, A comida está pronta means “The food is ready.” The word can refer to what someone eats or to a meal, depending on context.
Is alimento also a correct translation?
Yes. Alimento means food or nourishment and is often more formal or general than comida. It can refer to a food item or sustenance, while comida is common in everyday conversation and can also mean a meal. The best choice depends on the sentence.
How do you pronounce comida?
A helpful approximation is “koh-MEE-dah,” with the stress on the middle syllable. Pronunciation varies between Brazilian and European Portuguese, especially in vowel sounds, so listening to a speaker from the variety you are learning is useful.
Can I make caldo verde without a blender?
Yes. Mash the cooked potatoes in the pot with a potato masher, or press some of them against the side of the pot with a wooden spoon. The soup will be less uniformly smooth, but it will still have a creamy body. Do not mash the greens; stir them in after the potatoes are tender.
Can I make the soup ahead?
Yes. Make the soup through the blending step, cool and refrigerate it promptly, then reheat it and cook the greens just before serving. This keeps the greens brighter and prevents them from becoming too soft. If you have already added the greens, the soup is still good reheated, though their color may darken.
Related
- Easy Portuguese Recipes: Caldo Verde Soup
- Portuguese Recipes in English: Caldo Verde
- Authentic Portuguese Peri-Peri Chicken, Made at Home
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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