Portuguese Caldo Verde Recipe

Name: Portuguese Caldo Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 onion, chopped (about 1 cup); 4 garlic cloves; 6 cups low sodium chicken broth; 1 lb Red Bliss potatoes, peeled and cut into 1-inch pieces (about 4 medium); salt; 8 ounces chorizo sausage, halved lengthwise, and cut crosswise into 1/4-inch pieces (linguica, or smoked kielbasa sausage); 1 sprig fresh savory or 1 sprig oregano; 6 ounces kale, stems removed and leaves cut crosswise into 1/4-inch strips (about 4 1/2 packed cups); pepper

Servings: persons

2 tablespoons extra virgin olive oil, plus more for drizzling
1 onion, chopped (about 1 cup)
4 garlic cloves
6 cups low sodium chicken broth
1 lb Red Bliss potatoes, peeled and cut into 1-inch pieces (about 4 medium)
salt
8 ounces chorizo sausage, halved lengthwise, and cut crosswise into 1/4-inch pieces (linguica, or smoked kielbasa sausage)
1 sprig fresh savory or 1 sprig oregano
6 ounces kale, stems removed and leaves cut crosswise into 1/4-inch strips (about 4 1/2 packed cups)
pepper

1
Heat the oil in a large stockpot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2
Add 3 cups of the broth, potatoes, and 1/2 tsp salt. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. (At this point, the soup can be refrigerated in an airtight container for up to 2 days. When ready to serve, bring the soup to a simmer and proceed with the recipe.) Remove the pot from the heat and mash the potatoes in the liquid with a potato masher.
3
until no large chunks remain and the potatoes thicken the stew slightly.
4
Return the pot to medium-high heat. Add the remaining 3 cups broth, sausage, and savory and bring to a boil. Reduce the heat to medium-low, cover, and simmer to blend the flavors, about 15 minutes.
5
Remove and discard the savory. Stir in the kale and simmer until just tender, about 5 minutes. Adjust the seasonings with salt & pepper to taste. Serve immediately, drizzling each portion with olive oil, if desired.

931

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, plus more for drizzling, 1 onion, chopped (about 1 cup), 4 garlic cloves, 6 cups low sodium chicken broth, and more.

Yes, Portuguese 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.

Portuguese Caldo Verde

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