Originating in the former Minho province of northern Portugal, caldo verde is named after its bright green color, derived from the use of dark green cabbage in the broth. In Portuguese, the name translates to “green broth.” The cabbage used for the soup in Portugal is not readily available in the Americas, where recipes have been adapted with kale or collard greens. In Portugal today, the soup is traditionally made for celebratory family occasions and is also served as an appetizer or a light late-night meal. The dish is also a favorite in the former Portuguese colony of Brazil, as well as several US states with substantial populations of Brazilian and Portuguese immigrants.
Recipe Servings: 6
Ingredients
- ½ lb chorizo, linguiça or kielbasa sausages
- ¾ lb kale or collard greens
- ¼ cup olive oil
- 2 large yellow onions, chopped
- 3–4 potatoes (1–1¼ lbs total), peeled and thinly sliced
- 3–4 garlic cloves, finely minced
- 6–7 cups water or chicken stock
- 2 tsp salt, plus more to taste
- Freshly ground black pepper, to taste
- Extra virgin olive oil, as needed for serving
Directions
- Fill a saucepan three-fourths full of water and bring to a boil over high heat.
- Prick the sausages with a fork and add them to the boiling water. Cook for about 5 minutes.
- Use tongs to transfer the sausages to a cutting board. When cool enough to handle, slice them into thin rounds.
- Wash and drain the greens and remove any tough stems. Working in batches, stack the leaves, roll the stack into a tube, and slice crosswise into very thin strips. Set aside.
- Warm the olive oil over medium heat in a large soup pot.
- Add the onions and sauté, stirring occasionally, for about 10 minutes, until tender and translucent.
- Raise the heat to medium high, add the potatoes and garlic, and sauté, stirring frequently, for about 5 minutes, until slightly softened.
- Add the water and 2 teaspoons of salt.
- Reduce the heat to low and simmer, covered, for about 20 minutes, until the potatoes are very soft.
- Scoop out about 2 cups of the potatoes into a mixing bowl and mash well with a potato masher or fork. Then return them to the pan.
- Add the sliced sausages and simmer for about 5 minutes, until the sausages are cooked through.
- Stir in the greens and continue to simmer, uncovered, stirring occasionally, for 3–5 minutes. When finished, the greens should still be bright green and slightly crunchy.
- Season with salt and pepper.
- Ladle soup into bowls and drizzle with extra virgin olive oil.
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