Portuguese

Portuguese Caldo Verde with Chorizo and Kale

Name: Portuguese Caldo Verde with Chorizo and Kale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 6
Cuisine: Portuguese
Ingredients: 10 ounces Portuguese chourico, linguiça, or Spanish-style chorizo, sliced; 2 tablespoons olive oil, plus more for serving; 1 medium yellow onion, finely diced; 3 garlic cloves, thinly sliced; 2 pounds Yukon Gold potatoes, peeled and sliced thin; 6 cups chicken stock; 1 bay leaf; 1 small bunch kale or collards, stems removed and leaves sliced into thin ribbons; Kosher salt and freshly ground black pepper

This version keeps the classic potato-thickened broth, plenty of olive oil, and ribbons of greens, with garlicky sausage adding smoky richness at the end. It is the kind of simple, humble soup that somehow tastes fuller than the short ingredient list suggests.

Adapted from Serious Eats, traditional Portuguese caldo verde technique, and home-kitchen adaptations
Primary source seriouseats.com

50 mins Low cost Serves 6

Gluten-FreeDairy-FreeHigh CarbOne PanComfort Food

Ingredients

10 ounces Portuguese chourico, linguiça, or Spanish-style chorizo, sliced
2 tablespoons olive oil, plus more for serving
1 medium yellow onion, finely diced
3 garlic cloves, thinly sliced
2 pounds Yukon Gold potatoes, peeled and sliced thin
6 cups chicken stock
1 bay leaf
1 small bunch kale or collards, stems removed and leaves sliced into thin ribbons
Kosher salt and freshly ground black pepper

At a Glance

Time: 50 mins
Serves: 6
Cost: Low
Cuisine: Portuguese
Dietary fit: Gluten-Free, Dairy-Free

Instructions

Brown the sausage in a soup pot over medium heat until it releases some fat and darkens around the edges, then transfer it to a plate. Add the olive oil, onion, and garlic and cook until softened and fragrant without browning too much.
Add the potatoes, stock, and bay leaf and bring to a simmer. Cook until the potatoes are completely tender and starting to break apart, about 20 minutes.
Remove the bay leaf and blend the soup until smooth. Return it to the pot and add enough water or stock to make it brothy but lightly thickened.
Stir in the kale and sausage and simmer for 5 to 7 minutes until the greens are tender but still bright. Taste and season with salt and plenty of black pepper, then finish each bowl with a drizzle of olive oil.

Adaptations

Works As Written

Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.

How to adapt: Naturally gluten-free and dairy-free if you use a gluten-free smoked sausage. The soup relies on olive oil and potatoes for body, not cream.

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