%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fcaldo-verde-portuguese-potato-kale-soup-recipe-hero-04-80f8258a58694f78a7ad6629ba55f90e.jpg&w=3840&q=75)
Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
Ingredient prep checklist
- Russet Potato: 1 large russet potato, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
- Yukon Gold Potatoes: 2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
- Chicken Stock: 6 cups (1.4L) homemade or store-bought low-sodium chicken stock (see note)
- Linguiça: 12 ounces (340g) cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices (see note)
- Chives: Minced fresh chives, for garnish (optional)
Heat butter in a large Dutch oven or saucepan over medium heat until melted. Add onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist.
%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fcaldo-verde-portuguese-potato-kale-soup-recipe-step-01-7c2e6d1a6f784c538d274e0c4bb6f09f.jpg&w=3840&q=75)
Step help
Step timer
5:00
Target: 5 min
Watch for
about 5 minutes
Source
Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
References
This step uses
- 2 tablespoons (30g) unsalted butter
- 1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)
- 3 medium cloves garlic, sliced (about 1 tablespoon; 15g)
- Kosher salt and freshly ground black pepper
- About 6 tablespoons (90ml) extra-virgin olive oil
Techniques
- Season, Primary
- Cook, Supporting
Full ingredient reference
- 2 tablespoons (30g) unsalted butter
- 1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)
finely diced (about 8 ounces; 225g)
- 3 medium cloves garlic, sliced (about 1 tablespoon; 15g)
sliced (about 1 tablespoon; 15g)
- Kosher salt and freshly ground black pepper
- About 6 tablespoons (90ml) extra-virgin olive oil
- 1 large russet potato, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
- 2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
- 6 cups (1.4L) homemade or store-bought low-sodium chicken stock (see note)
- 1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
- 12 ounces (340g) cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices (see note)
cut into 1/4- to 1/2-inch slices (see note)
- Minced fresh chives, for garnish (optional)
for garnish (optional)