Greens Wise

Collards shine in this soup from the South … of Europe

BY DANIELLE ROSE

As the mild Florida winter stretches ahead, gardeners are looking for easy-to-grow crops for the backyard garden. Collard greens are always my top recommendation. They’re a low-maintenance, abundant and beautiful addition to any garden, providing a versatile, nutritious ingredient for a variety of dishes — from Southern classics to international cuisine. 

In our subtropical climate, collard greens are well-suited to grow year-round, although they grow best in the cooler months from late fall through spring. If we get a frost, collard greens only get sweeter and more tender. I prefer growing them in a sunny spot, but they also do well in partial shade. Whether you're working with raised beds, containers or directly in the ground, collards require minimal care once established. A simple routine of watering, occasional fertilizing and regular harvesting is all they need to thrive. To harvest, snip or break off the lower leaves, allowing the stalk to grow taller as new leaves emerge from the top. 

Collards are hearty greens with bold, earthy flavor. My grandma cooked them only one way — simmered in a big pot with a ham hock for hours, until completely tender, and served with a buttered slab of cornbread. Those classic Southern greens are a delicious enough reason to grow them. But I’m a curious cook and an adventurous eater, so I’ve expanded my collard recipes over the years. I’ve tried them raw in salads, stir-fried and even fermented. Because they’re so easy to grow and versatile, collards are a staple in many culinary traditions. 

Of all the recipes I’ve tried, there’s one I make every single season: caldo verde, a Portuguese dish that translates to “green soup.” Thin ribbons of collards are simmered in a rich, savory broth of potatoes, onions and sausage. Although it’s unlike any other soup I make, the collards and smoky sausage give it a comforting flavor, reminiscent of the collard greens I grew up eating. It’s now one of our family’s favorite recipes. 

Collard greens deserve a place in every Florida backyard garden. If you don’t have the time or space to grow your own, they’re readily available at farm stands and grocery stores. On cool days, there’s nothing better than a giant pot of collard greens simmering on the stove, ready to share with family and friends. They are the taste of Southern hospitality.

Caldo Verde

Portuguese Soup with Collards

INGREDIENTS

3 tablespoons olive oil, plus more 

for serving

8 ounces linguiça, chorizo or any smoked 

garlic sausage link, sliced 1/4” thick 

2 medium yellow onions, halved and 

thinly sliced

5 garlic cloves, thinly sliced

5 pounds Yukon Gold or yellow potatoes, 

peeled and cut into ½-inch cubes

2 [32-ounce] cartons chicken broth

6 cups stemmed and finely shredded 

collard greens 

Salt and pepper 

Directions

In a large Dutch oven or heavy pot, heat oil over medium. Add sausage and cook, stirring often, until it begins to brown. Transfer with a slotted spoon to a paper towel-lined plate. 

Add the onion to the pot. Stir occasionally, until softened and lightly golden, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.

Add the broth and raise the heat to high. Add the potatoes. Bring to a boil. Cover, reduce heat to medium-low and cook until potatoes are very soft and crush with no resistance, about 30 minutes. 

Using a slotted spoon, reserve 3 cups of potatoes. Purée the remaining soup in a blender [or use an immersion blender] until smooth. Return to pot and add collard greens, reserved potatoes, and sausage. Cook over medium-low heat, stirring occasionally, until greens are softened and soup is thickened, about 10 minutes. Season with salt and pepper to taste. 

Divide soup among bowls. Drizzle with oil and serve.