Caldo Verde (Portuguese Kale Soup)
A thick potato broth studded with thread-thin shredded kale and slices of chorizo — Portugal's national soup. Humble ingredients, but the silky potato base, smoky chorizo, and generous olive oil make it deeply comforting.
Ingredients
- Potatoes · about 600g4
- Collard greens · or kale, very finely shredded200 g
- Chorizo · or linguica, sliced100 g
- Onion · chopped1
- Minced garlic3 cloves
- Olive oil3 tbsp
- Water · or stock6 cups
- Salt & pepper · to taste
Steps
- ⏲ 5 min
Roll the collard (or kale) leaves and slice them as thin as thread — the finer the more authentic.
- ⏲ 15 min
Fry the onion and garlic in olive oil, add the peeled, chopped potatoes and water, and simmer until the potatoes are soft.
- ⏲ 2 min
Mash or blend the potatoes into a thick, smooth broth.
- ⏲ 3 min
Lightly fry the chorizo to release its aroma and red oil (reserve a few slices to garnish).
- ⏲ 5 min
Add the shredded greens to the broth and cook just 5 minutes — longer dulls the green.
- ⏲ 1 min
Stir in the chorizo, drizzle olive oil, and season with salt and pepper.
Ladle into bowls, add a little more olive oil, and top with a few chorizo slices.
Tips & Variations
Variations
- Vegetarian: Skip the chorizo and use smoked paprika for aroma.
- Heartier: Blend in a few white beans.
- Other greens: Use chard or spinach instead of kale.
- With broa: Serve with Portuguese cornbread.
Tips
- Slice the greens thread-thin for the authentic texture.
- Blend the potatoes to thicken the broth — silky without any cream.
- Cook the greens only the last 5 minutes to keep them green and fragrant.
- Finish with a generous drizzle of good olive oil.
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