Caldo Verde

Name: Caldo Verde
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1/4 cup extra-virgin olive oil; 10 ounces chouriço, linguiça, or Spanish chorizo; 1 large Spanish onion; kosher salt; 2 garlic cloves; 6 medium potatoes; 8 cups cold water; 1 pound collard greens or kale; freshly ground black or white pepper

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4.9

351 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings
6 servings
Calories
456 kcal
Course
Appetizer
Cuisine
Portuguese

Caldo Verde

Iris Warren

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Portuguese kale soup, caldo verde, is something you’ll experience literally everywhere in Portugal, from Lisbon’s trendiest restaurants to farmhouses scattered at the edge of villages. Understandably so. Its simple yet sustaining character is appreciated everywhere.

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Ingredients

Servings

1/4 cup extra-virgin olive oil
10 ounces chouriço, linguiça, or Spanish chorizo sliced into 1/4-inch (6-mm) coins
1 large Spanish onion diced
kosher salt
2 garlic cloves sliced; don’t be afraid to go for a third or fourth. We Portuguese love their garlic
6 medium potatoes peeled and roughly chopped (I prefer Yukon Gold, as they as similar to Portugal's yellow potatoes)
8 cups cold water or half homemade chicken stock or canned chicken broth, and half water
1 pound collard greens or kale stems removed, leaves cut into very, very thin slices
freshly ground black or white pepper

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Instructions

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.
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.
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.
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.
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!)
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.
Ladle the caldo verde into bowls and garnish with the remaining slices of chouriço. Comer agora!

Notes

Storage--Store leftover caldo verde in a sealed container in the fridge for up to 4 days.
Freezing--To freeze the soup, let it cool fully, then portion it into containers or resealable bags and store it in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Reheating and thinning--Reheat in a saucepan over medium-low heat until warmed through. If the soup is too thick after reheating, thin with additional broth or water.
Dietary--This recipe is generally suitable for gluten-free and dairy-free diets, but be sure to check the ingredients of the sausage you use.

Nutrition Information

Show Details

Serving 1portion Calories 456kcal (23%) Carbohydrates 50g (17%) Protein 15g (30%) Fat 24g (37%) Saturated Fat 6g (30%) Cholesterol 33mg (11%) Sodium 474mg (20%) Fiber 6g (24%) Sugar 4g (8%)