Caldo Verde Recipe

Name: Caldo Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: Saute in; 2 tablespoons olive oil; 2 1/2 lbs large russet potatoes, peeled and sliced 1/8 inch thick (about 5); Add; 2 cups yellow onions, diced; 1/2 teaspoon crushed red pepper flakes; Stir in; 2 tablespoons garlic, minced; Add and Simmer; 6 cups low sodium chicken broth; Saute Drain and Add; 1/2 lb pepperoni, peeled,sliced; Add; 4 cups kale, stemmed,sliced into thin strips (1/4 lb.); salt; Add; 1 tablespoon fresh lemon juice

Servings: persons

Saute in
2 tablespoons olive oil
2 1/2 lbs large russet potatoes, peeled and sliced 1/8 inch thick (about 5)
Add
2 cups yellow onions, diced
1/2 teaspoon crushed red pepper flakes
Stir in
2 tablespoons garlic, minced
Add and Simmer
6 cups low sodium chicken broth
Saute Drain and Add
1/2 lb pepperoni, peeled,sliced
Add
4 cups kale, stemmed,sliced into thin strips (1/4 lb.)
salt
Add
1 tablespoon fresh lemon juice

1
["Peel potatoes and slice thinly, about 1/8"" thick.", "Heat oil in a large stockpot over medium-high heat.", "Then, add potatoes and brown.", "This will give the soup a deep color and rich potato taste.", "Add onions and red pepper flakes, and cook until onions turn soft.", "Stir in garlic, then add broth and bring to boil.", "Reduce heat and simmer 10-15 minutes until potatoes are done.", "Meanwhile, peel casing from pepperoni.", "Slice pepperoni into 1/4""-thick pieces.", "Heat skillet over medium heat and add slices.", "Render and lightly brown on both sides.", "Drain on paper towels.", "When potatoes are cooked, use a potato masher to mash the slices-but don't cream them!", "Try to simply chunk them enough so the broth thickens.", "Now add the drained pepperoni.", "In batches, stack stemmed kale and slice into shreds.", "Add and cook 2-3 minutes.", "Season with salt.", "Just before serving, stir in lemon juice.", "Acid turns the kale army-green if added too early."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Saute in, 2 tablespoons olive oil, 2 1/2 lbs large russet potatoes, peeled and sliced 1/8 inch thick (about 5), Add, and more.

Yes, Caldo Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caldo Verde

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