Sopa de Couve
Collard Greens & Sausage Soup
Portuguese Farmers Soup
by James Belardo
Hot, spicy and full of flavor, Sopa de Couve is a dish a great fall soup. Friends introduced me to this soup, it was one of their favorites and quickly became one of mine. When the nights get longer and the temperature drops, this heartwarming soup makes you feel warm all over. It’s now a fall tradition in our household.
We use traditional Portuguese Chorizo sausage and homegrown collard greens (couve). In lieu of making the sausage yourself, you might be lucky enough to find a local Portuguese butcher that make their own. Also, if you cannot find the Pimenta (Portuguese red pepper sauce) at your grocery store, then we recommend trying to make it on your own. We’ll be including an authentic recipe soon!
Portuguese Chorizo Sausage (hot, medium or mild) – diced
1 Bunch of Couve (Collard Greens) – cut 1/4-inch x 2-inch (approx)
2 to 3 cloves of garlic (minced)
1 green pepper
1 red pepper
1 hot pepper – fresh or dried, cut finely (optional)
1 cup sliced Cremini mushrooms
3 to 4 stalks celery
3 to 4 carrots
6 to 8 potatoes, cubed (leave skin on)
1 can plum tomatoes
1 or 2 can/s beans (Romano/Barlotti and Cannelloni)
1/4 cup Pimenta (Portuguese red pepper paste)
1 cup vino (Red)
Pasta (whole wheat if possible, elbows or orecchiette are perfect)
Olive Oil 2-3
Salt & Pepper to taste
2. Mean while, in a separate pot, parboil the cubed potatoes (with skins) on .
10. Add salt and pepper and always taste, making sure you’re not putting too much in.
The Grape Gourmet
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