caldo verde

Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort. It's made with a few cheap and simple ingredients, it takes all of maybe 10 minutes of prep work, and it's ready to eat just half an hour later. Oh, and it's all made in a single pot, too. And did I mention delicious? It's delicious.

Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe

unsalted butter

onion

salt and black pepper

(90 milliliters) extra-virgin olive oil

(1.4L) homemade

curly

(340 grams) cooked linguiça

chives,

Heat butter in a large Dutch oven or saucepan over medium heat until melted. Add onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist.

Add potatoes and stock and bring to a simmer, stirring occasionally. Add kale and continue to cook until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes. Stir in sausage. Season soup to taste with salt and pepper and serve garnished with chives, if desired.

Caldo verde, a sausage, potato, and kale soup from northern Portugal, has a devoted following for a reason: it&#039;s ridiculously simple to make and it&#039;s delicious! The triumph of this one-pot wonder comes from its minimal, and simple, list of ingredients and it will immediately become your new favourite to make, especially on rainy or chilly nights. 

Caldo Verde (Portuguese Green Soup)

sausage sausage

extra-virgin olive oil, divided (plus more for drizzling)

Spanish onion,

garlic

water chicken stock (*see notes)

collard greens,

Cut the sausage into 1/4 inch slices, leaving a 2-inch piece whole.

Heat a large, heavy-bottomed, soup pot over medium heat. Add 1 tablespoon olive oil and sauté the choriço slices until lightly browned, about 1 minute a side. Remove the slices and set aside.

Add the remaining tablespoon of olive oil, the onions and garlic and sauté until just starting to soften, but not brown, about 3 minutes. Add the potatoes, the 2-inch piece of sausage, and water (or broth) to the pot. Season with 1 teaspoon salt and freshly cracked pepper to taste. Bring to a boil then reduce heat to a simmer. Cook until potatoes are very soft, about 20-25 minutes. Remove the chunk of sausage and set aside to cool.

Using an immersion blender, or a blender, blend the soup until smooth (**see notes if you prefer to leave the soup unblended). Roughly chop the chunk of choriço and place back in the pot with the blended potatoes. Add the collard greens, or kale, to the pot and cook over medium heat, stirring occasionally, for about 10 minutes until greens have completely softened. Taste and adjust seasoning, adding a little more salt and pepper, if necessary. Note: Caldo verde can be a little bland if you don&#039;t add enough seasoning. Be sure to add enough salt until it tastes right to you.

Serve the soup warm, topped with reserved choriço slices and a generous drizzle of good olive oil. Enjoy with crusty bread, if desired.

Leftovers keep well in the fridfge for up to 4 days. Reheat gently on the stovetop over medium heat.

A Portuguese staple, you will fall in love with this delicious soup!

Caldo Verde (Portuguese Kale Soup)

olive oil

garlic (minced)

chicken stock

potatoes

lb. Linguica Sausage (sliced)

Kale (chopped

Tablespoons lemon juice (fresh)

Salt and pepper

Heat oil in a large soup pot to medium heat.

Add in the onions and garlic, cook until soft but not browned about 5 minutes

Add in the chicken stock or chicken stock and water combination

Add in the potatoes, salt and pepper to taste and bring to a boil.

Reduce heat and simmer until the potatoes are soft about 20 minutes

Remove the pot from the heat and lightly mash the potatoes with a potato masher.

In another skillet, over medium high heat, cook the sausage, stirring until browned.

Add the meat to the soup pot making sure to include any brown crusty bits.

Simmer for five minutes then stir in the kale, and simmer for a few more minutes

Add the lemon juice

Ladle into bowls and enjoy with some Portuguese bread.

Awesome!

Instructions

Caldo Verde is a delicious and comforting soup out of Portugal, featuring a savory potato based broth, shredded greens, and flavorful sausage.

Tbsp extra virgin olive oil, divided

onion,

garlic,

Yukon gold potatoes, peeled and diced into ½ inch cubes

chicken broth

bay leaves

collard green stems, finely chopped

collard greens

salt,

pepper,

Heat 2 tablespoons of extra virgin olive oil...

Heat 2 tablespoons of extra virgin olive oil in a soup pot or dutch oven over medium-high heat. Add sliced sausage, and brown on both sides. Note that it is already cooked, so this step isn't strictly necessary, but I feel it adds a lot of flavor to the end result. Once browned, remove to a plate.

Add remaining 2 tablespoons olive oil along with...

Add remaining 2 tablespoons olive oil along with sliced onion. Sauté for 5 minutes, then add in the garlic and cook for another minute.

Add in diced potatoes and chopped collard green...

Add in diced potatoes and chopped collard green stems, mix well. Sauté for about 5 minutes.

Add chicken stock or broth, bay leaves, salt,...

Add chicken stock or broth, bay leaves, salt, and pepper. Bring to a boil, reduce heat to medium-low, cover and cook until potatoes are soft, about 15 minutes.

Remove 1.5 cups of the potatoes and set...

Remove 1.5 cups of the potatoes and set aside. Remove the bay leaves and discard. Using an immersion blender, blend the soup to a smooth consistency. If you don't have an immersion blender, you can blend the soup in a regular blender in batches. (If using the latter method, you may wish to allow the soup to cool a bit before blending)

Bring the soup back to a boil, then...

Bring the soup back to a boil, then add back in the reserved potatoes, about ⅔ of the browned sausage, and the collard greens. Cook until collard greens are soft, about 4-5 minutes. Taste and adjust for salt and pepper.

Serve garnished with remaining sausage and drizzled with...

Serve garnished with remaining sausage and drizzled with more EVOO.

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Top 4 caldo verde recipes from across the web

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Caldo Verde (Portuguese Green Soup)

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