Caldo Verde Tradicional (Traditional Portuguese Kale Soup)

🧂 Ingredients

• 500 g Potatoes(Starchy varieties like Russets or Yukon Golds work best for a creamy texture.)
• 300 g Collard greens (couve galega)(Ensure the leaves are very fresh and tender. Remove tough stems and shred them very finely.)
• 1 link (approx. 150-200g) Chouriço(A good quality Portuguese chouriço, preferably smoked, for authentic flavor. Can be substituted with a spicy chorizo if Portuguese chouriço is unavailable.)
• 80 ml Olive oil(Extra virgin olive oil for best flavor.)
• 2 cloves Garlic(Minced or finely chopped.)
• 1.5 liters Water or Vegetable Broth(For the soup base.)
• to taste Salt
• to taste Black Pepper

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Peel the potatoes and cut them into roughly equal-sized chunks. Place them in a large pot, cover with the water or broth, and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for about 20-25 minutes, or until the potatoes are very tender and easily pierced with a fork.

   ⏱️ 25 minutes
2. 2

   Prepare the kale: While the potatoes are cooking, wash the collard greens thoroughly. Remove the tough central stems and then stack the leaves and roll them tightly into a cigar shape. Slice thinly across the roll to create very fine shreds (this is called 'couve cortada à moda'). Set aside.

   ⏱️ 5 minutes
3. 3

   Prepare the chouriço: Slice the chouriço into thin rounds (about 0.5 cm thick).

   ⏱️ 5 minutes
4. 4

   Blend the soup base: Once the potatoes are tender, carefully remove about half of the potato chunks from the pot using a slotted spoon and set them aside. Use an immersion blender to blend the remaining potatoes and liquid in the pot until smooth and creamy. Alternatively, carefully transfer about half of the soup to a standing blender (vent the lid and cover with a towel) and blend until smooth, then return to the pot.

   ⏱️ 5 minutes
5. 5

   Add greens and chouriço: Return the reserved potato chunks to the pot. Stir in the finely shredded collard greens and the sliced chouriço. Bring the soup back to a gentle simmer over medium heat. Cook for another 5-10 minutes, or until the greens are tender and bright green, and the chouriço is heated through and has released some of its smoky flavor and color into the soup.

   ⏱️ 10 minutes
6. 6

   Finish and serve: Stir in the minced garlic and about half of the olive oil. Taste and adjust seasoning with salt and freshly ground black pepper if needed. Ladle the hot soup into bowls. Drizzle each serving with a little of the remaining olive oil just before serving.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the most authentic flavor, use Portuguese chouriço. Its smoky paprika notes are key.
• ✓Shredding the kale very finely is crucial for the soup's texture. A sharp knife or a mandoline can help.
• ✓Don't overcook the kale; it should remain vibrant green and slightly tender-crisp.
• ✓The reserved potato chunks add a lovely texture contrast to the creamy soup base.
• ✓Serve with crusty bread for dipping.

🔄 Variations

• Vegetarian/Vegan: Omit the chouriço and use vegetable broth. You can add a pinch of smoked paprika to the soup base for a smoky flavor.
• Different Greens: While collard greens are traditional, other sturdy greens like kale (Lacinato/Tuscan kale works well) or even spinach (added at the very end) can be used.
• Spicier Version: Add a pinch of red pepper flakes along with the garlic.

🥗 Nutrition

Per serving