Best Portuguese Kale Soup Caldo Verde Recipes

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)

Steps:

• Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
• Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
• When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

PORTUGUESE SAUSAGE AND KALE SOUP (CALDO VERDE)

Steps:

• Saute sausage slices in a large nonstick skillet over medium-high heat until browned, 3 to 5 minutes per side. Transfer sausage to a plate, leaving any fat in the skillet.
• Add olive oil to the skillet and heat oil over medium heat; stir in onions. Cook and stir until the onions begin to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Return sausage to the pot and add chicken broth, potatoes, and pepper; bring to a boil. Add kale and cannellini beans, reduce heat slightly, and simmer until sausage is cooked through and potatoes are tender, about 30 minutes. Season with salt.

SKINNY PORTUGUESE KALE AND POTATO SOUP (CALDO VERDE)

Steps:

• In a large pot, cook chourico or sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove any fat from pot, but leave the cooked on bits.
• Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more. As you stir, scrape up the bits from the bottom of the pan.
• Add broth potatoes, and black pepper, bring to a boil and cook 20 minutes. Remove the pot from heat and either lightly mash the potatoes with a potato masher or food processor, or I like to use my immersion blender to puree the entire mixture.
• Add chourico or sausage, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the kale is cooked. Adjust salt if needed.

CALDO VERDE (PORTUGUESE KALE SOUP)

Steps:

• 1. 1-In a small sauce pan bring your navy beans to a boil in 6 cups of water. Once it hits a boil, let sit off of heat in the water for 1 hour. 2-Drain from water and set navy beans aside. 3-In a large dutch oven or cooking pot, add light oil and heat through on medium high. 4-Once oil is at smoking temperature add linguica and chourico. Brown them on all sides with the pan covered. 5-Once sausages are browned completely, remove from heat and de-glaze your pan with the drippings left behind from the sausages. Set sausages aside. 6-Add your garlic and onions to the pan. Cook with pan covered. 7-Once garlic and onion are translucent, add in your broth. 8-Add bay leafs to broth. Simmer for 30 minutes. Bring to a boil and add your navy beans. Bring back to simmer for 1 hour. 9-Add salt, pepper, marjoram, red pepper flakes, and paprika. Continue to simmer for another half hour. 10-Add warm water. 11-Add kale to your broth and simmer for 2 hours. 12-Slice your sausages up into half inch pieces. Add them to the soup. 13-Add potatoes to the soup. Continue to simmer until potatoes are tender and kale is wilted completely. This could take another 1 or 2 hours. 14-Lower heat and let soup sit on low for about an hour before serving. (Letting it come down from simmer slow like this before serving really brings all the flavors out and lets them develop nice.)

PORTUGUESE KALE SOUP (CALDO VERDE)

Steps:

• Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
• Add garlic and cook, stirring often, until fragrant (about 2 minutes).
• Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
• Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces.
• Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
• If soup is too thick, thin with more stock or water.
• Season with salt and pepper and serve hot.
• Will keep in fridge, covered, up to 5 days.