How to cook Caldo Verde (kale soup) easy

Caldo Verde (kale soup) - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Caldo Verde (kale soup)! A quick and easy dinner that is ready in under 35 minutes! Portuguese kale soup, or caldo verde, considered Portugal's national dish, is a soup of pureed potatoes, kale sliced whisker thin, and smoky pork sausage. Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort. Learn how to make Caldo Verde, an amazingly delicious Portuguese sausage, kale, and potato soup! This is comfort food at its finest. Caldo verde is a popular soup in Portuguese cuisine.

The basic traditional ingredients for caldo verde use collard greens (or alternatively other leafy greens such as kale or mustard greens), potatoes, olive oil, black pepper and salt. Garlic and onion are traditionally added as well. This authentic Portuguese kale soup recipe (Caldo Verde) uses linguica sausage, potatoes, beans and cherry tomatoes.

You can cook Caldo Verde (kale soup) with 9 Ingredients and 8 steps. See the following guide!

1. 1 bay leaf.
2. 1 stock cube.
3. 4 tbsp olive oil.
4. 2 liter water.
5. 1/2 tsp salt.
6. 3 garlic cloves (finely chopped).
7. 50 grams chorizo (sliced).
8. 3 medium potatoes (add more or less depending on your preference of how thick you want soup).
9. 500 grams of kale or any other dark cabbage (finely sliced).

This authentic Portuguese kale soup always makes me think of summer, even though it's old fashioned stick-to-your-bones cold weather cooking. Make kale the star of this nutritious, low calorie potato and chorizo soup. Season with salt and lots of black pepper, and spoon. This "green" soup made with mounds of shredded kale is the national soup of Portugal.

1. First start by boiling your potatoes as normal..
2. In a seperate pot, add the water, stock cube, salt, olive oil and bay leave..
3. Bring to the boil and cook for about 20 minutes..
4. Once potatoes are cooked and drained, mash finely..
5. Add the mash to the soup, stir and cook for another 10-12 minutes..
6. Add the kale to the pot, cook for another 15-20 minutes..
7. Add the chorizo 10 minutes before turning the stove off along with another drizzle of olive oil..
8. Check seasoning leave to rest for 10 minutes and serve..

Add the prepared kale, sausage, stock or water and pepper. The kale will seem tall in your pot, but it cooks down. Use a wooden spoon to turn the vegetables over gently from the bottom and mix them all. Caldo Verde is a very popular soup in Portugal. You will find it on nearly every menu there.