Portuguese Collard Greens Soup (Keto Caldo Verde)

Ingredients

• about 450 g Collard Greens (thinly sliced)
• about 450 g Radishes (thinly sliced)
• about 225 g Chorizo Sausage (sliced)
• 6 cups Chicken Broth
• 2 tbsp Olive Oil
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C).
2. 2Add the 1 medium diced onion and cook, stirring occasionally, until it looks soft and is slightly see-through, about 5 minutes.
3. 3Add the 3 cloves of minced garlic and the about 225 g of sliced chorizo sausage. Cook, stirring often, until the chorizo is browned and has released some of its oil, about 5 to 7 minutes.
4. 4Pour in the 6 cups of chicken broth and add the about 450 g of thinly sliced radishes. Increase the heat to bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes, or until the radishes feel tender when poked with a fork.
5. 5Stir in the about 450 g of thinly sliced collard greens. Continue to simmer, uncovered, until the collard greens are tender and bright green, about 5 to 7 minutes.
6. 6Season the soup with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste and add more salt or pepper if you think it needs it.
7. 7Serve the Portuguese Collard Greens Soup hot.

Related Guides