Caldo Verde (Portuguese Kale and Potato Soup)

Caldo Verde (Portuguese Potato and Kale Soup)

Caldo Verde or “green broth” is a beloved staple dish in Portugal — it’s basically a potato soup with dark greens and onions. The potatoes are sometimes pureed, or sometimes mashed in the pot. Some versions contain linguica or chorizo, and are finished with a drizzle of olive oil.

This version has some slight variations from the original. First off, the base is flavored mostly with the fresh chorizo sausage that is cooked with onions to form the base of the soup. Secondly, the potatoes are left in rounds (except for the pieces that break down slightly with cooking.) The final variation is in the choice of dark green for this version. It features Dino Kale — A.K.A. cavolo nero, or Tuscan kale, or lacinato kale. This type of kale has a flatter leaf than curly kale, and is sightly more tender as a result. Dino Kale stem is also slightly more tender than the stem of its curly cousin, so I slice right through the upper part of the stem, and only peel the green leaves off the bottom 4 inches or so of each leaf.

As with many simple, stewy soups, this one is even better the next day.

Ingredients for Caldo Verde: dino kale, fresh chorizo, onions, and fingerling potatoes

INGREDIENTS

• 1 tablespoon olive oil

• 1 pound fresh chorizo sausage

• 1 medium onion, thinly sliced (about 1 1/2 cups)

• 1 pound fingerling potatoes, sliced 1/4” (Yukon golds also work well)

• 1 bunch Dino Kale, washed and sliced into 1/2” ribbons

• 1 teaspoon salt

METHOD

1. In a large soup pot with a lid, heat the olive oil over medium heat. Add the chorizo and cook through, stirring to break up any large pieces. Add the onions and cook until softened and translucent.

2. Add water, potatoes, kale, and salt, and bring to a simmer. Reduce heat to low and cover with lid. Cook for 5-10 minutes or until potatoes and kale are tender. Adjust seasoning and serve.