📝 About This Recipe
Caldo Verde is the quintessential comfort food of Portugal, traditionally served in clay bowls at street festivals and late-night fado houses. This vibrant 'green broth' balances the creaminess of pureed potatoes with the sharp, earthy bite of ribbons of kale and the smoky richness of authentic chouriço. It is a masterpiece of simplicity, proving that humble ingredients can create a deeply soul-warming culinary experience.
🥗 Ingredients
The Base
- 4 tablespoons Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1.5 lbs Starchy Potatoes (peeled and cut into 1-inch cubes (Yukon Gold or Russet))
- 8 cups Water or Light Chicken Stock (water is more traditional for a clean taste)
- 1 piece Bay Leaf (dried)
The Greens and Meat
- 8 ounces Portuguese Chouriço or Spanish Chorizo (cured, not raw; sliced into thin rounds)
- 1 large bunch Couve Galega or Lacinato Kale (stems removed, leaves sliced into paper-thin ribbons)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 loaf Pão de Milho (Cornbread) (thickly sliced)
- 2 tablespoons Finishing Olive Oil (for drizzling)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat.
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2
Add the diced onions and cook for 5-7 minutes until translucent and soft, but not browned.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant.
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4
Add the cubed potatoes to the pot along with the bay leaf, stirring to coat them in the aromatics.
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5
Pour in the water or stock and add the salt. Bring the mixture to a rolling boil over high heat.
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6
Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the potatoes are very tender and falling apart.
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7
While the potatoes simmer, prepare the greens. Stack the kale leaves, roll them tightly like a cigar, and slice them into the thinnest possible threads (the 'caldo verde' cut).
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8
In a separate small skillet, lightly fry the chouriço slices over medium heat for 2 minutes per side to release their smoky oils. Set aside.
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9
Once the potatoes are done, remove the bay leaf. Use an immersion blender to puree the soup directly in the pot until completely smooth and creamy.
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10
Return the pot to a low simmer. Add the finely shredded kale to the soup.
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11
Cook the kale in the broth for only 3-5 minutes. You want it to be tender but still vibrantly green.
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12
Stir in the cooked chouriço slices and the remaining tablespoon of olive oil.
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13
Taste and adjust seasoning with additional salt and freshly cracked black pepper.
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14
Ladle the hot soup into bowls, ensuring each serving gets several slices of chouriço.
💡 Chef's Tips
For the most authentic texture, slice the kale as thin as hair; thick chunks will ruin the delicate mouthfeel. If you can't find Portuguese Chouriço, use Spanish Chorizo, but avoid Mexican chorizo as it is too soft and fatty. Don't overcook the greens; they should be a bright, vivid emerald color when served, not olive drab. If the soup is too thick after pureeing, add a splash of boiling water to reach a 'velvety broth' consistency. Always use a starchy potato like Yukon Gold to ensure the base becomes naturally creamy without adding dairy.
🍽️ Serving Suggestions
Serve with a thick slice of Pão de Milho (Portuguese cornbread) for dipping. Pair with a crisp, chilled glass of Vinho Verde to cut through the richness of the sausage. Drizzle a tiny bit of piri-piri oil on top if you enjoy a spicy kick. Serve in traditional glazed terracotta bowls to keep the soup piping hot. Accompany with a small plate of olives and sheep's milk cheese as a starter.