
It’s been cold and overcast the past couple of days..perfect weather for something warm, brothy, and comforting. Flipping through my Paula Deen cookbook, I found a delicous recipe for Caldo Soup, a traditional Portuguese stew originally called Calde Verde.
“Calde Verde” literally translates to a “green soup” of collard greens or kale, Portuguese sausage, and potato. I used hot Louisiana sausage and kidney beans in place of potatoes. I used canned Glory Greens since I randomly had them in my cupboard. I know you’re thinking ‘canned greens??’ but they worked perfect for the stew.
Canned greens aside, this dish is wonderfully delicious, comforting, and simple to make. I served the caldo with mini cornbread muffins (from the recipe on the back of the Alber’s Cornmeal box). The pairing of the cornbread, collard greens, hot sausage and red kidney beans gave the stew a southern feel, making it the perfect Sunday soul food dinner.
*Recipe adapted from Paula Deen’s Lady & Sons cookbook.
Ingredients
- 1/2 pound smoked sausage
- 1 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced onion
- 2 cloves garlic, finely chopped
- Three 14-oz. cans chicken broth
- 1 27 oz can Glory Greens (or whatever canned greens)
- 1 teaspoon Cajun Seasoning
Directions
Dice the sausage into small pieces. Melt the butter in the olive oil over medium heat in a large saucepan. Add the onion and sausage, and sauté until the onion and is transparent. Add garlic and saute until it becomes aromatic. Add the collard greens, kidney beans, Cajun seasoning and chicken stock. Cover and cook for 20 minutes.
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