It’s June, which means that it is winter in Brazil, and that it’s time for festas juninas! A popular dish at these celebrations is caldo verde, or green soup, which originally comes from Portugal. Don’t let the name turn you off – this soup is perfect for chillier weather and is absolutely delicious.

Caldo Verde Recipe

Source: Soup Song

Ingredients:

1 onion, minced fine
1 garlic clove, minced
4 Tablespoons olive oil
6 potatoes, peeled and sliced thin
2 quarts cold water
6 oz. dry, garlicky sausage (linguica, chorizo, even pepperoni), sliced paper thin
2 and 1/2 teaspoons salt
1 lb. collards, kale, or turnip greens, washed, trimmed, rolled up and sliced into extra fine shreds (in a pinch, slightly defrost frozen kale and finely shred it with a sharp knife)

In a large saucepan, saute the onion and garlic in 3 tablespoons of oil for about 3 minutes. Add the potatoes and saute, stirring constantly, for 2-3 minutes. Add water, cover, and boil gently over medium heat for 20 minutes, until the potatoes are mushy. Meanwhile, fry the sausage in a skillet over low heat for about 10 minutes, until most of the fat has drained out. Drain well.

When the potatoes are soft, remove from the heat and either mash them in the pan with a masher or puree them–then add the sausage, salt, and pepper. Return to medium heat, cover, and simmer for 5 more minutes.

When ready to serve, add the shreds of greens and simmer uncovered for about 5 minutes–until they are tender and the color of jade. Mix in the last tablespoon of oil and taste for seasoning.

For those of you who like the Food Network, check out Emeril Lagasse’s caldo verde recipe.