Portuguese Caldo Verde


Photo: Gorey
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Ingredients

4 cups reduced-sodium chicken broth
2 tablespoons olive oil
3 cloves of garlic, minced
1 medium onion, diced
1/2 teaspoon crushed red pepper flakes
1/2 pound kale greens
2 large Russet potatoes, peeled and cut into large cubes
1/2 pound chorizo sausage, sliced

Preparation

1
In a large pot, heat the oil over medium-high heat.
2
Add onions and saute until soft and golden.
3
Add garlic and saute, stirring often, for about a minute.
4
Add potatoes and continue to cook, mixing everything thoroughly to coat with oil and combine flavors.
5
Saute about 5 minutes.
6
Stir in the chicken broth and pepper flakes, bring to a low boil.
7
When it bubbles, reduce heat and simmer for about 20 minutes to soften the potatoes.
8
In a separate skillet over medium heat, brown the sliced sausage until it is well browned and slightly caramelized.
9
Because the sausage contains fat, place cooked slices on paper towels to reduce greasiness.
10
At this point, the potatoes should be very soft; remove the pot from the heat and use a hand masher or stick blender to puree into a slightly chunky broth.
11
Add sausage and kale to pot and stir well.
12
Return to medium heat and bring to a low boil once again.
13
Kale should be tender in about 5 to 10 minutes.
14
Serve in bowls, with crusty bread, butter and your favorite sides (salad, cheeses and fruits, wine).
15
Diners can add their own salt and pepper to taste.

Tools

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About

This is my version of this delicious, traditional Portuguese soup. It's easy, inexpensive and a nice way to warm yourself with food.

Andouille, linguica, or other spicy sausage also works well.

Tags:

soup
side dish
portuguese
main dish

Yield:

4.0 to 6

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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