Caldo Verde
(Portuguese Kale Soup)
by John Villa
Pico, NYC
Recipe adapted by Irene Sax
Serves 6 to 8
Considered by many to be Portugal's national dish, caldo verde is found everywhere — in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.
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Ingredients |
| 1/4 cup | |
olive oil |
| 1 large | |
Spanish onion, diced |
| 2 cloves | |
garlic, thinly sliced |
| 10 ounces | |
chouriço, diced |
| 6 medium | |
potatoes, peeled and diced |
| 8 cups | |
cold water |
| 1 pound | |
kale or collard greens, cut into very fine julienne |
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Salt and pepper to taste | |
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1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.
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8.25.01 T.C. wrote:Obviously there are many variations of this soup; I am all for extra spice for this soup.
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4.02.02 Stella wrote:It's the most delicious thing I have ever tried.
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8.8.02 D.P. wrote:It's so simple to make and tastes wonderful.
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9.15.02 M.B. wrote:It's a keeper.
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11.27.02 Aida wrote:Ab fab!
On 12.12.02 Micky wrote:Local kale does not always taste like the kind in Portugal.
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7.30.03 D.D.F. wrote:Following this recipe, I found it very delicious.The way Brazilians make it is for the birds. Regards and good luck in your endeavors.
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12.21.03 Dave wrote:Just like my Portuguese grandmother used to make. I actually don't purée the soup, but leave an extra potato whole in the soup and then take it out and mash it before putting it back in. I also dice one half of a green cabbage and add that to the soup with the greens.
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5.16.05 Jose Alves wrote:I personally like to boil the peeled potatoes and the onions together until well cooked, (about 25 minutes). Add salt, to taste, and the olive oil when the water comes to a boil. At the end of the cycle, purée with a handheld blender (varinha mágica) to release all of the starches. Add the julienned kale or collard greens and finish cooking without covering. Serve piping hot, topped with the chouriço and accompanied by Portuguese bread and butter. Bom apetite!
