Caldo Verde



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.