Recipes

Caldo Verde Recipe (Portuguese Kale Soup)

Caldo Verde or Portuguese Kale Soup

Caldo Verde is a favorite soup recipe of ours.  It is a potato, sausage and greens soup, but very easy to substitute out for what you may have.  Traditionally, it’s made with Linguica sausage, but we made the soup with chorizo and some kielbasa, and a mix of Kale and Collard Greens, since that was what was available at the time.  You can use any type of sausage you may have on hand, Italian sausage, salami, chorizo, etc.

Ingredients

2 yellow onions
2 T minced garlic
1 lb Chorizo
.5 lb Kielbasa
8c Chicken Stock
2 lb Russet potatoes cubed
.5 lb Kale or Collards stems removed, sliced thin

 

Saute the Kielbasa and Chorizo (or whatever sausage you plan on using) in a dash of olive oil.  Once browned drain and transfer to a container. 

Caldo Verde or Portuguese Kale Soup

 

 

Saute the onions and garlic in a dash of olive oil.

Caldo Verde or Portuguese Kale Soup

Once fully cooked, add the chicken stock and potatoes to the pot.  I love my Lodge Dutch Oven.  I’ve had it for years and use it every time I make soup!  

Caldo Verde or Portuguese Kale Soup

Let cook for about 20-30 minutes until the potatoes are tender.  You can mash some of the potatoes to make the soup thicker, but it’s purely optional.  Add salt and pepper to taste.   Once the potatoes are done, add the greens of your choice, and the sausage back into the pot.  The greens wont need to cook very long, and we don’t want them to overcook, so we add them right at the end. 

Caldo Verde or Portuguese Kale Soup

Looks delicious doesn’t it?  Once the greens are tender, serve!

Caldo Verde or Portuguese Kale Soup

Caldo Verde or Portuguese Kale Soup
A delicious and versatile potato soup made with sausage and greens.
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Ingredients
  1. Olive Oil for sauteing
  2. 2 yellow onions
  3. 2 T minced garlic
  4. 1 lb Chorizo
  5. .5 lb Kielbasa
  6. 8c Chicken Stock
  7. 2 lb Russet potatoes cubed
  8. .5 lb Kale or Collards stems removed, sliced thin
Instructions
  1. Saute the sausage in a dutch oven with a dash of olive oil. Once the sausage is browned, drain and transfer to a container.
  2. In the pot, sweat the onions and garlic in a dash of olive oil.
  3. Add the chicken stock and cubed potatoes.
  4. Bring to boil and lower heat.
  5. Add Salt and Pepper to taste.
  6. Cook 25-30 minutes until the potatoes are tender.
  7. Once potatoes are tender, add greens and the browned sausage and cook for another 10 minutes.
  8. Serve!
Notes
  1. You can use any type of sausage and greens with this dish. We used a Kale/Collard Green mix, and Chorizo and Kielbasa sausage.
The Neighborhood Moms http://www.theneighborhoodmoms.com/

 

Michelle

Michelle

Michelle is the mom of a very active 6 year old boy. She recently left the workforce to be a SAHM and is learning to cut back to make it work. In addition to this busy life, she loves to do computer geekery with websites, graphics, and video games, as well as reading and cooking!
Email Michelle at michelle@theneighborhoodmoms.com
Michelle

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About the author

Michelle

Michelle is the mom of a very active 6 year old boy. She recently left the workforce to be a SAHM and is learning to cut back to make it work. In addition to this busy life, she loves to do computer geekery with websites, graphics, and video games, as well as reading and cooking!
Email Michelle at michelle@theneighborhoodmoms.com

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