Caldo Verde - Portuguese Kale Soup
Ready in : 45 mins
Caldo Verde - Portuguese Kale Soup takes approximately 45 minutes from beginning to end. One portion of this dish contains around 20g of protein, 10g of fat, and a total of 493 calories. For $2.24 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. 13 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It is brought to you by Foodista. It works well as a main course. It will be a hit at your Autumn event. Head to the store and pick up onion, carrots, pepper flakes, and a few other things to make it today. With a spoonacular score of 92%, this dish is outstanding.
Diets
Ingredients
onion
0.5 large
carrots
3
garlic cloves
3
potatoes
4 large
chorizo links
2
chicken stock and 2 cups of water
4 cups
kale
1 bunch
of water and 2 packets of chicken boullion
1 cup
pepper flakes
4 servings
salt and pepper
4 servings
Cooking in Steps
-
1Chop your onions, slice your carrots and smash your garlic. Set aside.
carrot
garlic
onion
-
2Peel and chop the potatoes. Set aside in a bowl of cold water.
potato
water
bowl -
3Remove the casing from your chorizo. This is an important step. Chorizo casing is tough and unforgiving and will make the sausage link curl during the cooking process. Just remove it and don't worry about appearance.
chorizo
sausage
-
4Cut the links length-wise then chop into half-moons.
-
5Sautee in a separate pan until the are nice and browned. Don't put into the pot until the last minute, otherwise the color of the chorizo will leach into the soup turning it a weird red color.
chorizo
frying pan
pot -
6Now it's time to prepare the kale. With each individual leaf, cut out the stem. You can do this several ways.
kale
-
7Cut a triangle out of the leaf, or fold over the leaf and cut out the stem that way. Or rip off the halves of the leaves off the stem. I like a little bit of stem to give some crunch and texture.
-
8Tightly roll the leaf into a bundle.
roll
-
9Run your knife over it to julienne the leaf into thin strips.
knife -
10Don't worry if it's not perfect. Set aside the kale.
kale
-
11In a big pot, sautee your onions, carrots and garlic in a bit of olive oil.
olive oil
carrot
garlic
onion
pot -
12Once the vegetables start to soften, add the potatoes and some crushed red pepper flakes. Stir the pot and cook the potatoes until the outer edges start turning clear.
red pepper flakes
vegetable
potato
pot -
13Then add the 6 cups of water and 2 bouillion packets (or 4 cups of broth and 2 cups of water) to the pot. Bring to a boil then let simmer until the potatoes are cooked.
potato
broth
water
pot -
14With a wooden spoon, mash the potatoes against the side of the pot. Do this until almost all the chunks of potatoes are mashed. Leave some chunks behind. This will give your soup a wonderful hearty texture.
potato
wooden spoon
pot -
15Now it's time to add the Kale. It looks like a lot and will fill up your whole pot but not to worry because it wilts down pretty quickly.
kale
pot -
16Cook for 5 minutes at a simmer then stir in chorizo sausage.
chorizo sausages
-
17Serve hot or at room temperature (the latter is my favorite). Eat with a nice crusty loaf of Portuguese bread. Enjoy!
bread