Green Soup with Kale and Potatoes "Caldo Verde"

  • Active Time 35m
  • Total Time 55m

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.

ingredients

  • 1/4 cup plus 4 teaspoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, finely minced
  • 3 baking potatoes, about 1 pound 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

Companion recipe: Chili Pepper Sauce

directions

Warm the 1/4 cup olive oil in a large saucepan over medium heat. Add the onion and sauté until tender, about 8 minutes. Add the garlic and potatoes and sauté 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.

Cook the sausage In a sauté pan over medium heat, 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.

RecID 671

nutrition information per serving

406 calories; 28g total fat; 22mg cholesterol; 1415mg sodium; 33g carbohydrates; 4g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.