Comments on: Portuguese Kale Soup

By: David Leite

David Leite — Mon, 12 Mar 2012 18:17:17 +0000

cz, good point about the chouriço. Some can be a bit saltier than others–and Spanish chorizo is different than Portuguese chouriço. One thing you can do is fry up a bit of the sausage before making the soup. That would give you an idea of how much salt you need to add–if at all.

By: cz

cz — Mon, 12 Mar 2012 04:46:28 +0000

Very good, followed the recipe as written using collard greens from my garden. Would make one change next time, I would add some salt with the onions and then a bit more with the potatoes. It was flat and took more salt than I think necessary when all added at the end. Of course perhaps this depends on the chorizo, this is only the second time I’ve used this. Will definitely make again, plenty more collards and kale in the garden.

By: Beth Price, LC Director of Recipe Testing

Beth Price, LC Director of Recipe Testing — Tue, 07 Feb 2012 14:48:38 +0000

What a great idea! Cauliflower is such a wonderful substitute for potatoes on those low-carb diets. My favorite is mock mashed potatoes- so yummy.

By: Vin

Vin — Tue, 07 Feb 2012 02:56:24 +0000

Great recipe! I’m on a low-carb diet so I substituted cauliflower florets for the potatoes. It’s super delish!

By: David Leite

David Leite — Mon, 05 Dec 2011 04:08:08 +0000

Chris, there's a recipe on the site for Portuguese corn bread, called broa. I also have one in my cookbook, The New Portuguese Table Also, kale soup with kidney beans is actually an Azorean soup called sopa de couve. It's a more rustic soup--a kind of country cousin to the more sophisticated caldo verde.

By: Chris Morte

Chris Morte — Sun, 04 Dec 2011 22:43:54 +0000

Hi David,

Thanks for the great website. Traditionally (at least, where I grew up in Toronto), I ate Caldo Verde with a slice of this very dense corn bread we would get at any number of portuguese bakeries in the city. I searched on your website for a recipe for this bread but couldn’t find what I was looking for. I’ve never seen an equivalent type of cornbread (as you might know it differs greatly from mexican corn bread).

Any ideas as to where to find a recipe for that?

Oh. and I agree in part with PK, although I kept the same amount of onions and tripled the garlic, not doubled it. But I did that not because this recipe isn’t good as is (because it is)… I just happen to like garlic!

Thank you for posting this traditional dish. I saw other versions of it that called for kidney beans and knew it wasn’t the same kind of ‘authentic” dish that I grew up loving.

-Chris

By: David Leite

David Leite — Mon, 13 Jun 2011 13:03:00 +0000

PK, thanks for your comment. Everyone, here’s another way to add great flavor to an already flavorful soup.

By: PK

PK — Sun, 12 Jun 2011 16:50:00 +0000

Good recipe but do the following to make it great:

1. Cut the onion amount in half and double the garlic.
2. Pan fry all of the saugage and add the onions and garlic and saute them until translucent.
3. Split the water amount and boil the potatoes in one pot. In the second pot, add the saute to the water and keep on a low simmer setting.
4. Once the potatoes are cooked you will need to puree then (do not discard the water you boiled the potatoes in).
5. Combine all material into the larger pot and add salt and pepper to taste. Add your chopped Kale to the soup and simmer for five minutes. Enjoy!