Brazilian
Caldo Verde (Potato and Collard Green Soup)
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Caldo Verde (Potato and Collard Green Soup) is Brazilian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Boil the potatoes with the onion and garlic in 6 cups of water until very tender, about 20 minutes.
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Blend or mash the potatoes right in the broth until smooth.
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Slice the linguica thin and brown it in the oil in a separate pan, then stir it into the soup.
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Slice the collard greens into very thin ribbons and stir them into the simmering soup for the last 3 minutes.
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Season with salt and pepper and serve hot.
Watch how to cook Caldo Verde (Potato and Collard Green Soup)
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Serve it with
A Brazilian dinner is a plate rather than a single dish. These are the courses that normally sit beside Caldo Verde (Potato and Collard Green Soup), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Caldo Verde (Potato and Collard Green Soup) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 540 kcal
- Protein
- 18 g
- Carbs
- 47 g
- Fat
- 31 g
- Fiber
- 6 g
- Sugar
- 3 g
- Sodium
- 1200 mg
- Saturated fat
- 7 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Caldo Verde (Potato and Collard Green Soup) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.