Portuguese Caldo Verde
This recipe was brought to you by Anthony Dissen.
Anthony’s message resonated deeply with me from the moment I first came across his work a couple of years ago. Highly educated in both eastern and western theories and philosophies of healthy lifestyles, he combines them all seamlessly in a way that’s easy for the layman to connect with. He understands the importance of plant-based nutrition, but also knows that knowledge is wasted without individual empowerment; there is so much information and advice out there that it often leaves us more confused and, as a result, we remain stagnant.
- 1 onion, roughly chopped
- 6 garlic cloves, minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 5–6 white potatoes, chopped
- 450 g (1 lb) Tuscan kale (cavolo nero) or collard greens, de-stemmed and sliced into thin strips
- 1.5 litres (51 fl oz/6 cups) water
Heat a large stockpot over a medium heat and add the onion, garlic, salt and pepper, with 60 ml (2 fl oz/1/4 cup water). Cook, stirring regularly, for 5–7 minutes, or until the onions are translucent. If the onions are beginning to stick, add more water as necessary.
Next, add the potato and about half of the collard greens. Add 1.5 litres (51 fl oz/6 cups) water and stir to combine. Bring to the boil, cover, and simmer for about 30 minutes, or until the potatoes are soft and the greens are very tender.
Working in batches, transfer the soup to a blender and blitz until smooth. Alternatively, use a hand-held blender.
Pour the soup into a clean stockpot and add the remaining collard greens. Place over a medium heat and simmer for another 5–10 minutes, or until the greens are bright green and tender. Adjust the seasoning if necessary, then ladle into bowls and enjoy!