Caldo Verde (Portugal)

Caldo Verde is a very popular soup in the Portuguese cuisine. Sometimes consumed before a main course meal, sometimes as a late supper, references to this soup appear in many novels by Camilo Castelo Branco, a prolific writer of the 19th century.


  • 1/4 cup olive oil
  • 1 cup chopped onion
  • 2 teaspoons chopped garlic
  • 2 cups potatoes, peeled and thinly sliced
  • 2 quarts water
  • 100 gr chouriço (portuguese sausage), thinly sliced
  • Salt and black pepper
  • 0,5 kg kale, washed, trimmed of the thick stems and thinly sliced


In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown.
Add potatoes and water. Cover and boil gently over medium heat for 20 minutes.
Meanwhile, in a skillet cook chouriço until most of the fat is rendered out. Drain and reserve.
When the potatoes are tender mash them with a potato masher right in the pot.
Add the kale and the chouriço. Simmer for 5 minutes.
Add the remaining olive oil and season.
Ladle into bowls and serve.

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