Keto Caldo Verde (Portuguese Green Soup)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 8 oz Kielbasa Sausage (or chorizo), sliced
• 6 cups Chicken Broth
• 1 cup Radishes (diced)
• 6 cups Collard Greens (thinly sliced)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of Olive Oil.
2. 2Add the 1 medium Onion (diced) and the 2 cloves Garlic (minced) to the pot. Cook, stirring occasionally, for 5 minutes, or until the onion is softened and translucent. The garlic should be fragrant.
3. 3Add the 8 oz Kielbasa Sausage (or chorizo), sliced, to the pot. Cook for 5 minutes, stirring occasionally, until the sausage is lightly browned on both sides.
4. 4Pour in the 6 cups of Chicken Broth. Increase the heat to medium-high (400°F / 200°C) and bring the broth to a boil.
5. 5Add the 1 cup of Radishes (diced) to the boiling broth. Reduce the heat to low (200°F / 95°C), cover the pot, and simmer for 15 minutes, or until the radishes are slightly tender when pierced with a fork.
6. 6Stir in the 6 cups of Collard Greens (thinly sliced). Cook for 10 minutes, uncovered, stirring occasionally, until the collard greens are wilted and tender.
7. 7Season the soup with the 1 teaspoon of Salt and the 0.5 teaspoon of Black Pepper. Stir well to combine.
8. 8Serve the Keto Caldo Verde hot.

Substitutions

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