Caldo Verde is a hearty Portuguese soup that is very quick to prepare.  It can be made with or without sausage. (There are fabulous fake sausages available everywhere!)

Normally, when I use fake sausage, I prefer Morningstar’s Sausage Patties. But since chorizo is the sausage of choice in Caldo Verde, I used Morningstar’s Sausage Links.  Next time, I will try using the spiced patties.

CALDO VERDE – makes about 6 cups

• optional:  6 oz imitation sausage (I used Morningstar)
• 1/2 T + 1½ T extra virgin olive oil, divided
• 3/4 cup onions, chopped
• 3/4 tsp salt
• 2 garlic cloves, pressed
• 1/4 tsp red pepper flakes
• 1/8 tsp black pepper
• 1 lb Yukon Gold potatoes, unpeeled & cut into 3/4″ cubes
• 4 cups water
• 1/2 lb collard greens
• 1 tsp white wine vinegar
• 3/4 tsp vegetarian Worcestershire Sauce
• 1 tsp lemon juice

If using fake sausage, slice into 1/2″ pieces. Set aside. In a large saucepot heat 1/2 T olive oil over medium/high heat.  Add in the onions, salt, garlic, red pepper flakes, and black pepper. Sauté 3-4 minutes, until onions are translucent. Add in the potatoes and water. Increase heat to bring to a boil, then decrease heat to maintain a simmer. Cook, uncovered, until potatoes are tender when pierced – about 8-10 minutes. While soup is cooking, cut up the collards. First, remove and discard the center stem. Then cut the greens into 1″ pieces. When potatoes are cooked, remove 1/2 cup of the solids and 1/2 cup of the liquid to a blender. Don’t blend yet.

Add the collard greens to the soup in the pot and cook another 8-10 minutes, until green are tender. Start the blender and slowly drizzle in the remaining 1½ T olive oil. When it’s all added, continue to blend for 1 minute. Pour into soup. Add in the sausage (if using), vinegar, Worcestershire Sauce, and lemon juice. Adjust seasoning, as needed. (I add another 1/4 tsp salt and 1/8 tsp pepper.)