Savor the Greens: Traditional Caldo Verde
Embrace the rich culinary heritage of Portugal with this comforting and vibrant Caldo Verde, a traditional kale soup celebrated as the country's national dish. This hearty recipe features a harmonious blend of tender potatoes, savory chourico, and finely sliced kale or collard greens that results in a beautifully balanced flavor and texture. Whether enjoyed as a fulfilling one-course lunch or a light evening supper, Caldo Verde brings warmth and nourishment to the table. The key to achieving its distinctive character is slicing the greens into ultra-fine ribbons, ensuring every spoonful bursts with flavor and freshness. Perfect for gatherings or a cozy night in, this soup is not just a meal; it's an experience steeped in Portuguese tradition.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
olive oil
1/4 cup (none)
large Spanish onion
1 (diced)
garlic cloves
2 (thinly sliced)
Portuguese chourico
10 ounces (diced)
medium potatoes
6 (peeled and diced)
cold water
8 cups (none)
kale or collard greens
1 lb (cut into very fine julienne)
salt
to taste (none)
pepper
to taste (none)
Instructions
1
In a large pot, heat the olive oil over medium heat until shimmering. Add the diced onion and sauté until translucent and soft, about 5 minutes. Then, incorporate the thinly sliced garlic and half of the diced chourico, allowing the mixture to cook for an additional 2 minutes until fragrant.
2
Next, fold in the peeled and diced potatoes, ensuring they are evenly coated with the oil and aromatics. Pour in the cold water, bringing the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cook until the potatoes are tender, approximately 15 minutes.
3
Once the potatoes are cooked, allow the soup to cool slightly before carefully transferring it to a food processor. Purée the soup until smooth, then return it to the pot over low heat. Stir in the finely sliced kale or collard greens and bring the soup back to a boil, simmering for an additional 2 minutes until the greens are tender yet vibrant.
4
Season the soup generously with salt and pepper to taste. Ladle the Caldo Verde into bowls and garnish with the remaining cubes of chourico. Serve warm, accompanied by crusty bread, for a delightful Portuguese dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Caldo Verde?
Caldo Verde is a traditional Portuguese kale soup celebrated as the country's national dish.
What are the primary ingredients in this soup?
The soup consists of potatoes, Portuguese chourico, onions, garlic, and finely sliced kale or collard greens.
What is the significance of the greens' preparation?
The greens are sliced into ultra-fine ribbons to ensure every spoonful bursts with flavor and freshness.
How much olive oil is required?
The recipe calls for 1/4 cup of olive oil.
What type of onion should be used?
A large Spanish onion is recommended for this dish.
How many garlic cloves are needed?
The recipe uses 2 thinly sliced garlic cloves.
What kind of sausage is traditional for this soup?
Portuguese chourico is used to provide a savory flavor.
How much chourico is used in the recipe?
The recipe requires 10 ounces of diced Portuguese chourico.
How many potatoes are needed?
The recipe calls for 6 medium potatoes.
How much water is added to the pot?
You should add 8 cups of cold water.
Can I use collard greens instead of kale?
Yes, the recipe specifically mentions that kale or collard greens can be used.
How long do you sauté the onions?
Sauté the onions for about 5 minutes until they are translucent and soft.
When is the garlic added?
Garlic is added after the onions have sautéed for 5 minutes, along with half of the chourico.
How long should the potatoes simmer?
The potatoes should simmer for approximately 15 minutes until tender.
Is the soup puréed?
Yes, once the potatoes are cooked, the soup is puréed until smooth in a food processor.
When do you add the kale or collard greens?
The greens are stirred in after the soup has been puréed and returned to the pot.
How long do the greens cook?
The greens are simmered for an additional 2 minutes until tender yet vibrant.
How is the soup seasoned?
The soup is seasoned generously with salt and pepper to taste.
What is used as a garnish?
The soup is garnished with the remaining cubes of chourico.
What should be served with Caldo Verde?
It is traditionally served warm, accompanied by crusty bread.
Is this dish suitable for a light supper?
Yes, it is described as perfect for a fulfilling one-course lunch or a light evening supper.
What is the texture of the potato base?
The potato base is puréed until it reaches a smooth consistency.
Should the water be hot or cold when added?
The recipe specifies using cold water.
How should the potatoes be prepared?
The potatoes should be peeled and diced.
What preparation is needed for the garlic?
The garlic should be thinly sliced.
What is the heat setting for cooking the onions?
The onions should be heated over medium heat.
How much kale is needed?
The recipe calls for 1 lb of kale or collard greens.
Does the recipe use both salt and pepper?
Yes, both are used to season the soup at the final stage.
Is the chourico cooked before the potatoes?
Half of the chourico is sautéed with the onions and garlic before adding the potatoes.
What makes Caldo Verde a national dish?
It is celebrated as Portugal's national dish due to its rich culinary heritage and traditional flavors.