Caldo Verde Recipes

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CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)



Caldo Verde (Portuguese Sausage Kale Soup) image

This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

12 ounces linguica sausage, sliced
1 tablespoon olive oil
1 onion, finely diced
1 pinch salt
3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale - trimmed, chopped, rinsed, drained
1 pinch cayenne pepper

Steps:

  • Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
  • Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
  • When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g

CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!

Provided by SANDRA5

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 ½ teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Steps:

  • In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
  • Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
  • Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
  • Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g

CALDO VERDE



Caldo Verde image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

1 pound kale, Swiss chard, collards or turnip greens, washed, spun dry, thick stems pulled off
6 ounces Portuguese ChouriHo sausage, sliced 1/2-inch thick (or substitute Spanish Chorizo)
2 tablespoons olive oil
1 large sweet onion, minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced or pureed
4 large baking potatoes, peeled and sliced thin
2 quarts cold water

Steps:

  • Take whatever greens you are using and stack several leaves on top of each other. Starting at the wide side, roll the stack up into a tight cylinder. Slice across the cylinder with a very sharp knife to make thin, hairlike shreds. Repeat with remaining leaves. Set aside shredded greens.
  • Heat 1 tablespoon olive oil in a large kettle over medium high heat. Add sausage slices and fry until lightly colored and fat is rendered, about 10 minutes. Remove from pot with slotted spoon and reserve. Add remaining tablespoon oil to pot, then add onions and salt and pepper. Stir well, then cook, stirring occasionally, until onions are softened, 5 minutes. Add the garlic, stir, and cook one minute until its aroma is released. Add the potatoes, turn the heat to medium high, and saute 3 to 5 minutes until onions and potatoes begin to color. Add the water, cover, and simmer over low heat until potatoes can be mashed easily against side of pot with a wooden spoon, about 25 minutes. When potatoes are soft, turn off the heat and use a potato masher to thoroughly crush and blend. Add the sausage, turn the heat on to medium, and simmer 5 minutes to bring the flavors together. Stir in the greens and cook 5 minutes until bright green and tender. Taste, adjust seasoning, and serve.
  • This soup, literally Green Soup, could be called the national dish of Portugal. It is traditionally made with a type of flat green cabbage called couve gallego.
  • The method of slicing leaves like this is called a chiffonade in the French lexicon. Important to get them thin enough that they will cook quickly.

PORTUGUESE GREEN SOUP (CALDO VERDE)



Portuguese Green Soup (Caldo Verde) image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1/4 cup olive oil, in all
1 cup chopped onion
2 teaspoons chopped garlic
2 cups Idaho potatoes, peeled and thinly sliced
2 quarts water
6 ounces chorizo sausage, thinly sliced
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems and thinly sliced

Steps:

  • In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.

CALDO VERDE



Caldo Verde image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 pounds chorizo sausage, sliced into 1/2-inch slices
1 cup julienned onions
2 tablespoons chopped garlic
1/4 cup finely chopped parsley
3 cups white potatoes, peeled and 1/4-inch dice
1/4 pound split peas
3 quarts chicken stock
4 cups kale, rinsed, stemmed, and torn into pieces
3 bay leaves
2 sprigs of fresh thyme
Salt and pepper
Crushed red pepper
6 tablespoons chiffonade fresh mint

Steps:

  • In a large pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic, parsley, and potatoes. Cook for 2 minutes. Add the peas, stock and kale and bring to a boil. Season with salt and pepper. Stir in the bay leaves, thyme and crushed red pepper. Reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat that has risen to the surface. Serve the soup in large bowl and garnish with the mint.

CALDO VERDE



Caldo Verde image

Provided by Food Network

Time 50m

Yield 4 servings.

Number Of Ingredients 7

6 cups good chicken stock
1 pound potatoes, peeled
6 ounces chourico
4 cloves garlic, finely minced
6 ounces kale without thick stems
6 slices salpicao, or cured pork loin
Portuguese olive oil, for garnish

Steps:

  • Bring the chicken stock to the boil in a large, heavy saucepan. Add the potatoes, chourico and garlic. Simmer gently for 30 minutes or until the potatoes are soft.
  • Remove the chourico and when it's cool enough, slice diagonally into very thin slices.
  • With a potato masher, mash the potatoes right in the soup pot. They will end up in little chunks. Boil for 5 minutes.
  • While the potatoes are boiling, shred the kale. Gather some leaves together, roll them the long way, then cut the rolls into fine shreds.
  • Bring the soup to a furious boil. Add the kale and cook for 5 minutes or until it is just tender. Add the chourico slices and the salpicao and taste the soup for seasoning. Let simmer very gently for 5 minutes before serving in soup bowls. Drizzle each bowl with a little Portuguese olive oil.

CALDO VERDE



Caldo Verde image

(Portuguese Kale Soup) by John Villa Pico, NYC Recipe adapted by Irene Sax 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.

Provided by David Hawkins

Categories     Collard Greens

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 large Spanish onion, diced
2 garlic cloves, thinly sliced
10 ounces Portuguese chourico, diced
6 medium potatoes, peeled and diced
8 cups cold water
1 lb kale or 1 lb collard greens, cut into very fine julienne
salt and pepper

Steps:

  • 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.

Nutrition Facts : Calories 381, Fat 20.9, SaturatedFat 6.1, Cholesterol 31.2, Sodium 479.8, Carbohydrate 36.3, Fiber 5, Sugar 2, Protein 13.9

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