Caldo Verde

Name: Caldo Verde
Yield: Serves 6 to 8
Cuisine: Europe, Spanish & Portuguese
Ingredients: 1/4 cup, extra-virgin olive oil; 12 ounces Spanish-style, chorizo sausage, cut into 1/2-inch pieces; 1 , onion, chopped fine; 4 , garlic cloves, minced; , Salt and pepper; 1/4 teaspoon, red pepper flakes; 2 pounds, Yukon Gold potatoes, peeled and cut into 3/4-inch pieces; 4 cups, chicken broth; 4 cups, water; 1 pound, collard greens, stemmed and cut into 1-inch pieces; 2 teaspoons, white wine vinegar

Main Courses
Europe
Spanish & Portuguese
Fruits & Vegetables
Meat
Potatoes
Vegetables
Pork
Soups

By Lan Lam ･ Appears in Cook's Illustrated November/December 2013, America's Test Kitchen TV

Everything about this classic Portuguese soup, from the smoky sausage to the tender potatoes and greens, is hearty and satisfying—except for its thin body.

SERVES 6 to 8

TIME 1 hour

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