Hello folks, we’re about to go on a tasty trip to the sunny streets of Portugal! Today, we’ll make Caldo Verde soup, a traditional Portuguese soup that will warm your heart and please your taste buds.

This hearty green soup is not only full of healthy things, but it also has a lot of bold and interesting tastes. So put on your aprons and prepare because it’s time to start cooking! But before we start, I want to tell you a little secret: this soup is so good that it might make you dance to some “fado” (Portuguese traditional music) in your kitchen.

What is Caldo Verde?

Caldo Verde is a mouth-watering soup that has all the flavors of Portugal. This delicious soup comes from the Minho Province in northern Portugal. It is made from shredded collard greens, potatoes, olive oil, onion, garlic, and savory sausage. It has been warming hearts and stomachs since 1936.

Even though it’s often thought of as a national dish, some people might argue that there’s a fierce competitor in the mix (ahem, Acorda de Mariscos). Regardless, the Portuguese love this tasty treat, and it has even made its way to Brazil, where it is very popular. When in Portugal, be sure to enjoy a steaming bowl of Caldo Verde at a wedding or birthday party. It goes well with a piece of broa (Portuguese cornbread).

Ingredients you’ll need

Collard Greens: Collard greens are an important part of this Portuguese green soup. You can use couve-galega, which is a type of Portuguese collard greens, or kale. For the best texture in the soup, cut the greens into thin strips.

Sausage: For this recipe, the most authentic sausage to use is linguica or calabresa. It’s a smoked pork sausage with garlic and paprika that gives the soup a wonderful flavor. If you can’t find linguica, you can use chorizo or kielbasa instead. Don’t use Mexican chorizo, though, because it has a different taste and won’t work in this dish.

Potatoes: You can thicken the soup with Yukon Gold or Russet potatoes. Both will be blended into the soup, so it doesn’t matter which kind of potato you use.

Onion and garlic: These two ingredients make up the base flavor of the soup and are important for incorporating richness and depth.

Broth: The original recipe calls for water, but using either chicken broth or vegetable broth can improve the taste of the soup.

Olive Oil: Many Portuguese dishes use a lot of high-quality olive oil, which adds flavor and good fats to the soup.

Salt and Pepper: Just like with any dish, adding salt and pepper to taste will help bring out the flavors in the dish.

Caldo Verde Soup Recipe

This traditional Portuguese soup has been a favorite for ages for a good reason. Caldo Verde is a classic in homes all around the world thanks to its flavorful blend of crisp greens, creamy potatoes, and savory sausage.

Ingredients

• 4 cups potatoes (Yukon Gold or Russet), peeled and quartered

• 1 yellow onion, peeled and quartered

• 4 cloves garlic, minced

• ½ cup olive oil, plus extra for serving

• 16 oz linguiça sausage, thinly sliced (or kielbasa/chorizo)

• 1 bunch collard greens, washed and trimmed

• 8–9 cups chicken or vegetable broth

• Salt and pepper, to taste

Instructions

1. Prep the Collard Greens:
   Remove the tough stems from each collard green leaf. Stack 3–4 leaves at a time, roll them up tightly, and slice crosswise into thin ribbons. Set aside.

2. Start the Soup Base:
   In a large, sturdy pot, combine the potatoes, onion, garlic, ½ cup olive oil, and broth. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are very tender, about 20 minutes.

3. Blend Until Smooth:
   Use an immersion blender (or transfer carefully to a regular blender) to blend the soup base until smooth and creamy.

4. Add the Greens:
   Stir in the collard green ribbons. Let them simmer in the soup for about 15 minutes, until they’re tender but still bright green.

5. Cook the Sausage:
   Meanwhile, heat a large skillet over medium heat. Add the sliced sausage and cook, stirring occasionally, until browned and slightly crispy, 5–8 minutes.

6. Finish the Soup:
   Stir the cooked sausage into the soup. Season with salt and pepper to taste, and bring the soup back to a gentle simmer.

7. Serve:
   Ladle the soup into bowls, and drizzle each serving with a little extra olive oil for richness. Serve hot and enjoy every comforting bite!

The soup’s up! If you liked this Caldo Verde recipe, share it on Pinterest. Let’s soup-ercharge the world a pin at a time! 

Caldo Verde Soup Variations

As you can see in the image below, this soup can be made in some delicious variations. 

• Making Caldo Verde Vegetarian or Vegan: For a plant-based version of the traditional soup, omit the sausage.
• Pork-Free Alternative: For a comparable flavor profile without using pork products, consider using smoked turkey sausage.
• For bacon lovers: Those who simply can’t get enough bacon can think about adding some extra pieces to their soup for a smoky, salty bite.
• Beans variation: White beans are a popular bean-filled variation that some people like to add to their Caldo Verde for an additional protein boost. If you’re not using sausage in your soup, it’s a fantastic alternative.
• Add Some Texture: Instead of mixing the potatoes, try cutting them into little pieces to add some texture. The texture and feel of the soup will change as a result.

This delicious recipe for Pork Chops and Sauerkraut, also called the ultimate German Pork Chops, will take you on a trip to the heart of Germany. This dish is a must-try for anyone who wants to add some cozy warmth to their dinner table.

This recipe is sure to be popular with the whole family because it uses simple but delicious ingredients like tender boneless pork chops, tangy sauerkraut, sweet and juicy apples, and fragrant caraway seeds. And it’s cooked to perfection in a Dutch oven, so the pork is very tender, and there’s not much mess to clean up.

I’m pretty much an expert on German food at this point. I’ve made so many German recipes, from bratwurst made with beer to air-fryer brats, bierocks, goetta, and even Berliner currywurst. And don’t even get me started on making pork chops. I could go on and on about that. But to sum it up, I’m simply a master of all things German and pork. 🙂

German Pork Chops and Sauerkraut

German pork chops and sauerkraut is a traditional and yummy dish with tender and juicy pork chops that have been baked to perfection and served with sauerkraut that is tangy and full of flavor.

The pork chops and sauerkraut usually include a mix of spices, such as caraway seed, mustard seed, and juniper berries. (For this recipe, we only use caraway seed). This gives the meat a powerful, savory flavor that pork lovers will surely enjoy.

Finely chopped cabbage is fermented in a mixture of salt, water, and spices to make sauerkraut. This gives the cabbage a slightly sour and tangy taste that goes well with the rich flavor of the pork chops. Apples and onions are added to the dish to make it taste better. This gives it a sweet and savory taste.

When served together, the juicy pork chops and tangy sauerkraut make a meal that goes well together and is satisfying.  If you’ve never tried German pork chops and sauerkraut before, you’re in for a treat! It’s a classic dish that has been around for a long time and that every food lover should try.

Ingredients you’ll need

This recipe only needs a few easy-to-find ingredients that you can find at any grocery store or farmer’s market. What you’ll need is the following:

Boneless pork chops: You should buy your pork chops from a local butcher for the best taste and quality. Most of the time, the meat is fresher and of better quality than what you can find in supermarkets.

Apples: These give the dish a bit of sweetness, but if you don’t have any, you can use a cup of apple sauce instead.

Sauerkraut: This recipe can’t be made without this traditional ingredient. Most grocery stores sell sauerkraut, but if you want the best taste and quality, head to your local farmer’s market for raw sauerkraut that has been fermented naturally.

Caraway Seeds: These tiny seeds give the dish a unique smell and taste of anise. They are often used in rye bread and go great with sauerkraut and apples. You can find them in the section of your grocery store that has spices. Don’t leave out this ingredient because it’s important.

Once you have all the ingredients, you can start cooking a tasty pork chop dish.

How to make German Pork Chops and Sauerkraut

Step 1: Start by preparing your ingredients. Peel and cut up your apples and onion, and set them aside. While you are at it, preheat your oven to 350°F (176°C).

Step 2: Now it’s time to brown those delicious pork chops. Rinse them with water and pat them dry with a paper towel. Give them a light seasoning of salt and pepper.

Step 3: Put a large dutch oven on the stove over medium-high heat, add oil, and toss in the pork chops. Cook for about 3 minutes on each side until they come off easily. 

Step 4: Once the pork chops are done, put them aside and add the sauerkraut to the hot dutch oven. Use a wooden spoon to scrape the bottom of the pot and deglaze it. Then, throw in the onions and apples, and place the pork chops on top. Sprinkle caraway seeds to add flavor.

Step 5: Cover and bake in the oven for one hour. Once it’s done, take it out and let it cool a bit before you dig in!

German Pork Chops and Sauerkraut Recipe

This German Pork Chops and Sauerkraut recipe will take you right to the heart of Germany. Juicy pork chops are cooked to perfection and served with tangy, flavorful sauerkraut for the ultimate taste experience.

Ingredients

• 4 boneless pork chops (about ½ inch thick)

• 2 Tbsp olive oil

• 2 apples, cored and sliced

• 20 oz sauerkraut (undrained)

• 1½ tsp caraway seeds

• 1 onion, peeled and diced

• Salt and pepper, to taste

Instructions

1. Prep the Ingredients:
   Preheat your oven to 350°F (175°C).
   Peel and dice the onion. Core and slice the apples.
   Rinse the pork chops under cold water, then pat them dry with a paper towel. Season both sides with salt and pepper.

2. Brown the Pork Chops:
   Heat the olive oil in a Dutch oven or large oven-safe pot over medium-high heat.
   Once the oil is hot and shimmering, add the pork chops. Sear for about 3 minutes per side, until golden brown. Remove the browned pork chops and set them aside.

3. Layer the Ingredients:
   Add the sauerkraut (with its juices) to the hot pot, scraping the bottom with a wooden spoon to deglaze and pick up any browned bits.
   Spread the diced onion and apple slices evenly over the sauerkraut.
   Lay the seared pork chops on top. Sprinkle the caraway seeds over everything.

4. Bake:
   Cover the pot with a lid and transfer it to the preheated oven.
   Bake for 1 hour, until the pork chops are tender and the flavors have melded.

5. Finish and Serve:
   Carefully remove from the oven and let cool for a few minutes before serving.
   Serve hot, making sure to get a little of everything—sauerkraut, apples, onions, and pork—in each portion.

This German pork chops and sauerkraut recipe is so good that it would be almost a crime not to share it! So don’t hoard recipes—show off your cooking skills by pinning the picture to your Pinterest board. 🙂

Tips for Best German Pork Chops and Sauerkraut

Use a tart apple: To give the dish a nice balance, use a tart apple like a Granny Smith or Northern Spy. It will go well with the pork and sauerkraut, which are both savory.

Make sure to deglaze the dutch oven: Using a wooden spoon to scrape the bottom of the pan after adding the sauerkraut will help remove any bits of browned pork chops and give the dish a lot more flavor.

Let it cool down a bit before serving: This recipe tastes best when it is still warm, but you should let it cool down a bit before serving. This will let the flavors mix and give you the best taste possible.

Welcome, fellow foodies! Today, we’re going to make dry rub chicken wings, which are a classic recipe for game day. These wings are just the right amount of spicy, salty, and satisfying. I’ve been mastering this chicken wings recipe for years, and let me tell you, it’s a real winner.

I’m sure that once you try one of these wings, you’ll be hooked. So get your ingredients together, put on your aprons, and let’s get cooking!

And just a heads up, you might want to make twice as many of these because these chicken wings could fly off your plate. 🙂

The Best Dry Rub Chicken Wings 

This amazing recipe for oven-baked dry-rub chicken wings will surely blow your taste buds away. Not only is it easy to make, but you probably already have all the simple ingredients you need in your kitchen. But don’t be fooled by how simple they appear. These wings are bursting with flavor.

The dry rub makes the skin crispy and caramelized, but the meat remains juicy and tender. Even my popular recipe for Blackstone griddle chicken wings is made with this rub. They are the perfect addition to a movie date, backyard barbecue, family get-together, or game-day party.

You can eat these wings alone or with your favorite sauce or dip. I strongly recommend Louisiana hot sauce, garlic parmesan sauce, chipotle lime sauce, Chick-Fil-A sauce, Arby’s Bronco Berry Sauce, and Popeye’s blackened ranch sauce; they go well with vegetables or any other side dish. Plus, you can use an air fryer to make them even crispier.

Ingredients

• 3 lb (1.4 kg) chicken wings, flats & drumettes separated

• 2 Tbsp light brown sugar

• 2 tsp fine sea salt

• 1½ tsp sweet paprika

• 1½ tsp garlic powder

• 2 tsp onion powder

• 1 tsp chili powder

• ½ tsp ground cumin

• 1 tsp chipotle powder (or sub cayenne to taste)

• ½ tsp black pepper

• ½ tsp dried oregano

• 1–2 Tbsp neutral oil (vegetable, canola, or avocado)

• Optional for extra crisp: 1 Tbsp aluminum-free baking powder or 2 tsp cornstarch

Instructions (Oven)

1. Prep & dry: Heat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Pat wings very dry.

2. Make the rub: In a bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, chili powder, cumin, chipotle, black pepper, oregano, and (if using) baking powder/cornstarch.

3. Season: Drizzle wings with oil and toss to coat lightly. Sprinkle the rub over the wings and toss until every piece is evenly covered.

4. Bake: Arrange wings on the rack in a single layer. Bake 22 minutes, flip, then bake 18–22 minutes more until deep golden and crisp.

   • Internal temp should reach 165°F (74°C); for fall-off-the-bone tenderness, many cooks take wings to 185–195°F (85–90°C).

5. Rest & serve: Rest 5 minutes. Serve plain or with dips (ranch, blue cheese, honey-mustard—or your favorite “slim sauce”).

Air-Fryer Option

• Heat air fryer to 400°F (205°C). Cook wings in a single layer 18–22 minutes, shaking/flipping halfway, until crisp and cooked through. Work in batches if needed.

Spruce up your Pinterest board (and your dinner menu) with some spice! These wings, with a dry rub, are easy to make and taste great. Share the love with your followers and let them in on the tasty secret.

Tips

• Even crisp: The rack lets hot air circulate; if you don’t have one, flip wings every 10 minutes.

• Make-ahead: Seasoned wings can rest uncovered in the fridge up to 12 hours for even better skin.

• Storage/Reheat: Refrigerate up to 3 days. Re-crisp at 400°F (205°C) for 8–10 minutes.