Also known as Portuguese green soup or kale soup. I’ve taken a few liberties with the original recipe, but the end result is still a perfect combination of greens, potatoes, and a flavourful
broth, studded with sausage. I make this recipe quite often. I almost always have kale and sausages in the freezer, onions, potato and garlic on hand. It comes together very quickly and always produces a nourishing and delicious meal.
Caldo Verde
2 chorizo sausages (or other kind)
1 large onion, chopped
1 Tbsp olive oil
2-4 garlic cloves chopped
4 cups stock
1 large potato, small cubed
1 big bunch kale, washed, de-ribbed, chopped
Remove the casings from the sausage and crumble the raw meat into a large soup pot. Cook over medium high heat, breaking up the pieces as small as you’d like, I aim for marble-sized. Continue cooking until the meat gets brown and crispy on a few sides. Remove from pot and set aside.
Add 1 Tbsp olive oil to the pot, place over medium heat, add onions. Cook until soft, a few minutes. Add garlic and cook one minute more. Turn up the heat to high, add about ½ cup stock to deglaze the pan, watch out for all that hot steam! Add the rest of your stock along with the diced potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes. Check your potatoes, if they’re not done then cook for a few more minutes. When tender, add the kale and cooked sausage to the pot. Allow the kale to wilt, a few minutes, and serve! I like to add hot sauce.