Entrée: Portugal – Caldo Verde (Green Broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 23 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) potatoes, peeled and sliced
1 bunch kale, stems removed and thinly sliced (about 7 oz (200 g) edible leaves, estimated)
1 onion, chopped (about 3 7/8 oz (110 g) edible portion, estimated)
2 cloves garlic, minced (about 0.21 oz (6 g), estimated)
1/4 cup (60 ml) olive oil
5 cups (1.2 L) chicken or vegetable broth (choose either)
1 Portuguese chouriço sausage, about 8 oz (225 g), sliced (selected example) (estimated edible portion: 7 7/8 oz (225 g))
Salt and pepper to taste

Show original ingredient measurements

1 lb (450 g) potatoes, peeled and sliced
1 bunch kale, stems removed and thinly sliced (about 200 g edible leaves, estimated)
1 onion, chopped (about 110 g edible portion, estimated)
2 cloves garlic, minced (about 6 g, estimated)
1/4 cup (60 ml) olive oil
5 cups (1.2 L) chicken or vegetable broth (choose either)
1 Portuguese chouriço sausage, about 8 oz (225 g), sliced (selected example) (estimated edible portion: 225 g)
Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until softened.
2. Add the sliced potatoes and broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
3. Puree the soup until smooth using an immersion blender. Add the sliced chouriço and simmer for 5 minutes.
4. Stir in the sliced kale and cook for 2–3 minutes, until wilted. Season with salt and pepper to taste.
5. Serve hot. If desired, finish with a drizzle of olive oil from the measured amount.