Appetizer & Desert

Caldo Verde – Gourmet And Food

Name: Caldo Verde – Gourmet And Food
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6
Ingredients: 6 tablespoons rich extra-virgin olive oil; 2 tablespoons creamy unsalted butter; 1 medium sweet yellow onion or 1 large leek, finely diced; 3 medium fresh garlic cloves, thinly sliced; Kosher salt and freshly cracked black pepper, to taste; 6 cups homemade or good-quality store-bought low-sodium chicken broth; 1 large russet potato, peeled, quartered, and sliced into 1/4-inch pieces; 2 medium Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces; 1 bunch curly kale or lacinato kale, tough stems discarded, leaves finely chopped; 12 ounces cooked linguiça or any robust garlicky pork sausage, sliced into 1/4- to 1/2-inch rounds; 1/2 teaspoon smoked paprika; 1 small bay leaf; 2 tablespoons finely minced fresh chives, for garnish

Maria George May 10, 2025

Servings: 6 Total Time: 55 mins Difficulty: Intermediate

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Caldo Verde, a beloved dish from Portugal, truly embodies warmth and comfort. It’s the kind of meal that wraps around you like a soft blanket on a chilly evening.

Picture this: you’ve just come in from a brisk walk, and you’re greeted by the inviting aroma of simmering garlic and potatoes. That’s the magic of Caldo Verde.

What to Pair with Caldo Verde

Before we dive into the comforting depths of this soup, let’s talk pairings. Caldo Verde is often enjoyed with crusty bread. A good sourdough or a rustic Portuguese broa works wonders to soak up the delicious broth.

You can also consider a light salad with fresh greens and a simple vinaigrette. A crisp white wine, like a Vinho Verde, complements the dish beautifully, enhancing the experience without overpowering the flavors.

Why This Recipe is Great for You

This recipe isn’t just a dinner option; it’s a nourishing choice. Packed with kale, a superfood known for its health benefits, and potatoes that provide heartiness, Caldo Verde is a harmonious balance of flavors and nutrition.

As a registered dietitian and food enthusiast, I love recipes like this because they are not only delicious but also packed with essential nutrients.

The Ingredients Behind Caldo Verde

Let’s talk ingredients. The greatness of Caldo Verde lies in its simplicity. I like to imagine each ingredient as a piece of a puzzle that comes together to create warmth in a bowl.

Extra-Virgin Olive Oil: Rich and full of flavor, this oil is the backbone of many Mediterranean dishes.
Creamy Unsalted Butter: It adds richness and depth to the broth.

Sweet Yellow Onion or Leek: The aromatics bring sweetness and a lovely foundation to the soup.
Fresh Garlic: Garlic and soup are like old friends—each one’s characteristics enhance the other!
Chicken Broth: A good-quality broth gives the soup body and flavor.

Russet and Yukon Gold Potatoes: These deliver the creamy texture Caldo Verde is known for.
Curly Kale or Lacinato Kale: Here’s where we pack in some health benefits and vibrant color.
Linguiça Sausage: This garlicky pork sausage adds a savory element that elevates the dish.

Smoked Paprika: It provides a hint of warmth and smokiness.
Bay Leaf: It’s a subtle player, but necessary for that depth of flavor.
Chives: Fresh chives on top bring a touch of brightness.

Ingredients List

Here’s a complete list of what you’ll need:

Approximately 6 tablespoons rich extra-virgin olive oil
2 tablespoons creamy unsalted butter
1 medium sweet yellow onion or 1 large leek, finely diced
3 medium fresh garlic cloves, thinly sliced
Kosher salt and freshly cracked black pepper, to taste
6 cups homemade or good-quality store-bought low-sodium chicken broth
1 large russet potato, peeled, quartered, and sliced into 1/4-inch pieces
2 medium Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces

1 bunch curly kale or lacinato kale, tough stems discarded, leaves finely chopped
12 ounces cooked linguiça or any robust garlicky pork sausage, sliced into 1/4- to 1/2-inch rounds
½ teaspoon smoked paprika
1 small bay leaf
2 tablespoons finely minced fresh chives, for garnish

How to Make Caldo Verde

Now, let’s get cooking! Making Caldo Verde is straightforward and incredibly rewarding.

Step 1: Sauté Aromatics

Start by heating the olive oil and butter in a large pot over medium heat. Add the finely diced onion or leek. Sauté for about five minutes, or until softened and fragrant. The kitchen should start feeling welcoming at this point.

Next, toss in the sliced garlic. Sauté for another minute. Be careful not to let it burn—it can turn bitter.

Step 2: Add Potatoes and Broth

Now it’s time for the stars of the show—potatoes! Add the russet and Yukon Gold potatoes to the pot. Stir them around for a minute to soak up those glorious flavors.

Then, pour in the chicken broth. Bring this mixture to a gentle boil, and season with salt and pepper. Add the bay leaf and let it all simmer until the potatoes are tender, roughly 15-20 minutes.

Step 3: Mash the Potatoes

Once the potatoes have softened, use a potato masher to break them up a bit. This thickens the soup while leaving some chunky bits for texture.

Step 4: Incorporate Kale and Sausage

Next, stir in the chopped kale and the sliced linguiça sausage. These ingredients add that vibrant green and essential protein. Cook for an additional 5-10 minutes, or until the kale is tender but still bright.

Step 5: Final Seasoning

Here’s where you can adjust the seasoning. Sprinkle in the smoked paprika. Taste and add more salt and pepper if necessary. Remove the bay leaf.

Step 6: Serve It Up

Ladle the soup into bowls and finish with a sprinkle of fresh chives. Pair it with crusty bread, and enjoy the comfort that comes with each spoonful.

Recipe Notes

Extra-Virgin Olive Oil: Opt for high-quality oil. It makes a noticeable difference in flavor.

Unsalted Butter: Using unsalted ensures you can control the salt level in your soup.
Potatoes: Russets provide creaminess, while Yukon Gold adds flavor.
Kale: Feel free to swap this with spinach or Swiss chard if you prefer.
Linguiça: If you want a vegetarian option, substitute with a plant-based sausage or omit it altogether.

Smoked Paprika: This spice adds depth. If you’re not a fan of smokiness, regular paprika will work too.

Recipe Variations

Caldo Verde is incredibly versatile. Here are a few tweaks to make it your own:

Vegetarian Version: Skip the sausage and use vegetable broth. You can add in more vegetables like carrots or celery.

Add Beans: Substituting some potatoes for white beans can enhance the protein and texture.
Spice It Up: Incorporate red pepper flakes for a bit of heat if you like.
Herb Infusion: Add fresh herbs like parsley or cilantro for an aromatic twist.

Different Greens: Swiss chard or collard greens can be excellent substitutes for kale.
Creamy Comfort: Blend a portion of the soup for a creamier texture without adding cream.

Conclusion

Caldo Verde is more than just a soup; it’s a comforting hug in a bowl. It embraces simplicity yet bursts with flavor. With its rich history and heartwarming qualities, it stands as a testament to Portuguese cuisine.

Whether you’re enjoying it on a cold evening or serving it at a gathering, every bowl conveys warmth and togetherness.

So, gather your ingredients, unleash your culinary creativity, and revel in the joy that is Caldo Verde. It simply might become your go-to recipe, a staple you return to time and again. Happy cooking!

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Caldo Verde – Gourmet And Food

Author: Maria George Cuisine: Portuguese Courses: Appetizer & Desert

Difficulty: Intermediate Prep Time 45 mins Cook Time 10 mins Total Time 55 mins

Servings: 6 Calories: 484 kcal

Best Season: Suitable throughout the year

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