By Andrew Taylor - Spud Fit | August 9, 2021

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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    Working in batches, transfer the soup to a blender and blitz until smooth. Alternatively, use a hand-held blender.

  • Step 4

    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!

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