Caldo Verde
Ingredients
- ¼ cextra-virgin olive oil
- 10 ozchouriço
linguiça, or spanish chorizo
- 1 largespanish onion
diced
- kosher salt
- 2garlic cloves
sliced; don’t be afraid to go for a third or fourth. we portuguese love their garlic
- 6 mediumpotatoes)
peeled and roughly chopped (i prefer yukon gold, as they as similar to portugal's yellow potatoes
- 8 ccold water
or half homemade chicken stock or canned chicken broth, and half water
- 1 lbcollard greens or kale
stems removed, leaves cut into very, very thin slices
- freshly ground black or white pepper
Directions
- 1
In a large pot over medium heat, warm the 1/4 cup extra-virgin olive oil. Add the 10 ounces chouriço, linguiça, or Spanish chorizo and cook until lightly browned on both sides, 3 to 5 minutes.
- 2
Remove the sausage slices with a slotted spoon and transfer them to a plate, making sure they drain well into the pot; its fat will flavor the soup.
- 3
Dump the 1 large Spanish onion into the pot. Sprinkle with kosher salt and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add the 2 garlic cloves and cook for 2 minutes more.
- 4
Plonk in the 6 medium potatoes, add the 8 cups cold water (or a combo of water and chicken stock), and bring to a boil. Reduce the heat to a simmer. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool slightly.
- 5
When the caldo verde has cooled a little, purée it using an immersion blender or a food processor. (Tradition demands that one slice—and only one slice—of chouriço is added to each bowl, lthough some cooks like to add half the sausage to the soup before puréeing. It’s your choice. And that one-slice thing? To hell with it!)
- 6
Add the 1 pound collard greens or kale to the soup, bring it back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and freshly ground black or white pepper.
- 7
Ladle the caldo verde into bowls and garnish with the remaining slices of chouriço. Comer agora!
Caldo Verde
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About this Recipe
Craving a taste of Portugal? Caldo Verde, the beloved Portuguese kale soup, offers a simple yet profoundly sustaining character that you'll find everywhere, from bustling Lisbon restaurants to quiet village farmhouses. This recipe brings that authentic, comforting experience right to your kitchen.
What makes this Caldo Verde truly special is its harmonious blend of humble ingredients. The smoky, savory notes from chouriço, linguiça, or Spanish chorizo perfectly complement the earthy depth of thinly sliced collard greens or kale. A generous hand with garlic, a Portuguese tradition, infuses every spoonful with warmth, creating a truly traditional Portuguese soup experience.
Expect a deeply comforting and hearty healthy soup with a rich, velvety broth created by the magic of Yukon Gold potatoes, which are similar to Portugal's cherished yellow potatoes. The tender greens provide a gentle counterpoint to the savory sausage, resulting in a balanced and satisfying meal. Each serving offers a robust 456 calories, making it a truly filling and wholesome dish.
This recipe is wonderfully versatile. Feel free to use chouriço, linguiça, or Spanish chorizo based on what's available or your flavor preference. While traditional, you can also opt for either collard greens or kale, both yielding excellent results when sliced very, very thinly. For the liquid, a combination of cold water and homemade chicken stock or canned chicken broth adds extra depth.
This Caldo Verde is perfect for a cozy weeknight dinner or a comforting starter for a larger meal, embodying the spirit of a true Portuguese classic.