Caldo Verde Recipe

Caldo verde is a classic dish to enjoy during Santo António in Lisbon, pictured.

5 from 1 vote

This caldo verde recipe is easy, healthy, and authentic. It comes straight from the kitchen of 33 Hostel in central Portugal. Make it for lunch, dinner, or any special occasion!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: Portuguese

Servings: servings

Calories: 215.04kcal

Author: Lauren Aloise

Ingredients

½ kilo of potatoes about 1 lb
½ kilo of yellow onions about 1 lb
1 large carrot
A large piece of Portuguese chouriço about 4 inches long
1 garlic clove
1 kilo of kale or another dark leafy green (about 2 lbs)
Salt to taste
Olive oil to taste
Red wine vinegar or apple cider vinegar
Broa Portuguese corn bread or other bread to serve the soup with

Instructions

Fill a large saucepan with water and bring to a boil.
Peel and chop the potatoes, onions, and carrot while the water heats up.
Add the veggies and a pinch of salt to the boiling water and reduce the heat to medium low.
Cut the chouriço in half and add one piece to the pot (reserve the rest).
Boil until the veggies are soft and fully cooked.
In the meantime, wash the kale well and chop it very finely into long, thin strands.
Once the veggies are cooked, blend the pot's contents (including the chouriço) to form a smooth consistency.
Put the blended broth back onto a low flame.
Add salt and olive oil to taste, then add the kale.
Simmer until the kale is cooked through.
Remove from the heat and add a drizzle of olive oil and a splash of vinegar—this helps the kale separate instead of clumping.
Serve the soup in bowls, topped with thin slices of chouriço and accompanied by broa or bread.

Notes

The quantities here are approximate; the most important thing is that you have an equal ratio of potatoes to onion, a slightly thick but still soupy consistency, and enough salt to bring out the flavors. Feel free to adjust the amounts as you cook, and develop your own take on the classic version.

Nutrition