Caldo Verde
“A traditional Portuguese soup made with kale, potatoes, and chouriço.”
Potato
Onion
Garlic
Kale
Chouriço
Olive OilWhere it comes from
Caldo Verde originates from the Minho region in northern Portugal and is often served during celebrations and festivals.
On the Palate
How it's made
5 steps · Show ↓50 min active
How it's made
5 steps · Show ↓- 110 min
Peel and dice the potatoes and onions into small, even pieces. In a large pot, heat olive oil over medium heat until it shimmers. Add the onions and garlic, sautéing until the onions are translucent and the garlic is fragrant.
- 220 min
Add the diced potatoes to the pot, stirring to coat them with the oil and onion mixture. Pour in enough water to cover the potatoes by about an inch. Bring to a boil, then reduce to a simmer until the potatoes are tender.
Watch outEnsure the potatoes are fully submerged in water to cook evenly.
- 35 min
While the potatoes cook, julienne the kale and Portuguese cabbage into thin strips. Once the potatoes are tender, use a potato masher to break them down into a chunky puree within the pot.
- 410 min
Stir in the julienned greens and sliced chouriço. Simmer until the greens are tender and the flavors meld together, about 10 minutes. Season with salt and black pepper to taste.
Watch outAvoid overcooking the greens; they should be vibrant and slightly crisp.
- 55 min
Ladle the caldo verde into earthenware bowls, drizzling with a touch more olive oil just before serving. Serve with slices of broa or pão francês on the side for dipping.
