Caldo Verde

Name: Caldo Verde
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.

A cookbook recipe exclusively for All-Access members from One-Hour Comfort

SERVES 6 to 8

TIME 1 hour

A cookbook recipe exclusively for All-Access members from One-Hour Comfort

Why This Recipe Works

This is a members' feature.