Portuguese Caldo Verde
By: Gorey
Published: Friday, December 10, 2010 - 1:02am

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.

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.