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Green Soup with Kale and Potatoes "Caldo Verde"

Source: Casual Cuisines of the World - Taverna
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  55 Minutes
  Serves 4
The dark green Galician cabbage used by Portuguese cooks for this winter soup is not easily found outside of Portugal, but kale or collard greens can be substituted. Bowls of the soup are often drizzled with chili pepper sauce.
1/4 cup plus 4 teaspoons olive oil
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 baking potatoes, about 1 lb total weight, peeled and sliced 1/4 inch thick
6 cups water
2 teaspoons salt, plus salt to taste
3/4 pound  kale or collard greens
1/4 pound chourico or linguica sausage
Freshly ground pepper
Other necessary recipes:
Chili Pepper Sauce
Green Soup with Kale and Potatoes "Caldo Verde" Recipe at
In a large saucepan over medium heat, warm the 1/4 cup olive oil. Add the onion and saute until tender, about 8 minutes. Add the garlic and potatoes and saute over medium-high heat for a few minutes longer. Add the water and the 2 teaspoons salt. Cover and simmer over medium heat until the potatoes are very soft when pierced with a fork, about 20 minutes.

Meanwhile, rinse the greens well, drain and remove the tough stems. Working in batches, stack the leaves, roll them up like a cigar and cut crosswise into very thin strips. Set aside.

In a saute pan over medium heat, cook the sausage, turning to brown all sides, until firm and cooked through, about 10 minutes. Let cool, then cut into slices 1/2 inch thick. Set aside.

When the potatoes are ready, remove from the heat and, using a wooden spoon or a potato masher, mash them to a purée in the water in the pan. Return the pan to low heat, add the sliced sausage and cook, stirring, for 5 minutes. Add the greens, stir well and simmer, uncovered, for 3-5 minutes. (Do not overcook; the greens should remain bright green and slightly crunchy.) Season to taste with salt and pepper.

Ladle the soup into warmed bowls, drizzle each serving with 1 teaspoon olive oil and serve hot.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 406
Fat. Total: 28g
Fiber: 4g
Carbohydrates, Total: 33g
Sodium: 1415mg
% Cal. from Fat: 62%
Cholesterol: 22mg
Protein: 10g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: LeeAnn, CA Reviewed: 11/29/2010
Fond Memories
In our family we also add white kidney beans for extra fiber. Great soup. Brings back memories of my Grandmother.
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