Caldo Verde is a Portuguese soup made with kale (or collard greens) and potatoes. It originated in the northern province of Minho. The broth is flavored with potatoes, garlic, and onions, then pureed before very thin ribbons of greens and sliced Chouriço are added. Caldo Verde is often served with Broa (Portuguese Cornbread).
If you are unable to find Portuguese Chouriço, substitute with Spanish chorizo. Chouriço is a type of sausage made from pork seasoned with wine, paprika, and salt. I was able to find it at a local specialty cheese shop.
Be sure to slice the kale as thinly as possible. I removed the middle stems, stacked the leaves on top of one another, wrapped up, and thinly sliced.
Caldo Verde (Portuguese Green Broth)
Adapted from Leite’s Culinaria
Caldo Verde (Portuguese Kale Soup)
- 1/4 cup olive oil
- 10 ounces Chouriço or Spanish Chorizo
- 1 large Spanish onion diced
- salt and white pepper to taste
- 2-4 garlic cloves sliced
- 6 medium potatoes peeled and diced
- 8 cups cold water half can be chicken stock
- 1 pound kale or collard greens middle stems removed
- In a large pot, drizzle olive oil over medium heat. Slice the Chouriço into 1/4 inch thick circles and add to hot oil. Fry until lightly browned, 3-5 minutes. Use a slotted spoon to remove sausage, keeping all the drippings in the pot.
- Add the diced onions and sprinkle with salt. Cook, stirring occasionally, until softened and translucent. Stir in garlic slices and cook until fragrant, about 1 minute. Add the diced potatoes and cover with the water. Bring to a boil, then decrease heat to medium low. Simmer until the potatoes are fork tender, 15-20 minutes. Remove from heat.
- Use an immersion blender (or carefully transfer to a blender) to puree the soup.
- Slice the kale into strips as thinly as possible.
- Bring the soup back to a boil, stir in the kale, reduce heat, and simmer until wilted, about 2 minutes. Season with salt and pepper.
- Serve immediately with Chouriço.