Portuguese Caldo Verde
From Ellen Kelly
This simple soup is one of the thoughtfully presented recipes in Aliza Green’s new book, The Soupmaker’s Kitchen. Caldo verde means “hot green broth” and utilizes the ever-popular and good-for-you kale.
- 1/2 c. good olive oil
- 1/2 lb. chorizo sausage meat
- 1 large onion, diced
- 12 c. (3 L) chicken or vegetable stock
- 2 lbs. Yukon Gold potatoes, diced
- 3 garlic cloves, minced
- kosher salt and freshly ground black pepper
- 1 large bunch kale, ribs removed and shredded
Place the olive oil in a large, heavy Dutch oven and heat. Add the sausage meat and brown while breaking up the meat with a wooden spoon.
Add the onions and cook over medium heat until soft but not browned.
Add the stock and scrape up the tasty browned bits from the bottom of the pan with a wooden spoon. Add the potatoes and garlic and season with salt and pepper to taste. Bring to a boil, then lower the heat and simmer gently until the potatoes are partially cooked, about 10-15 minutes. Add the kale and continue to cook until tender, another 20-30 minutes. Taste for seasoning; serve with corn bread. Serves 8 to 10 generously.