Caldo Verde
Jump to recipeIngredients
- 2 pounds (900 grams) russet or waxy potatoes, peeled and sliced thin
- 8 ounces (225 grams) Portuguese chorizo or Spanish chorizo, sliced into thin rounds or half-moons
- 10 ounces (280 grams) fresh kale, preferably the curly variety, washed and finely shredded
- 6 cups (1.4 liters) chicken or vegetable broth
- 4 cups (950 milliliters) water
- 1 medium yellow onion (5 ounces or 140 grams), quartered
- 3 cloves garlic, minced
- 4 tablespoons (60 milliliters) extra virgin olive oil
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat for about 1 minute until shimmering.
- 2
Add the quartered onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
- 3
Pour in the broth and water, then add the sliced potatoes and salt, bringing the mixture to a boil over medium-high heat (about 8-10 minutes).
- 4
Once boiling, reduce heat to medium and simmer for 15-20 minutes until the potatoes are very tender and begin to break down slightly, stirring occasionally.
- 5
While the potatoes cook, heat a separate skillet over medium heat, add the chorizo slices, and cook for 5-7 minutes until they release their oils and the edges are slightly crispy; drain on paper towels and set aside.
- 6
When the potatoes are very soft, add the minced garlic and cook for 1 minute until fragrant, then add the finely shredded kale.
- 7
Stir the kale into the soup and simmer for 8-10 minutes, pushing the greens down into the broth with a spoon as they wilt.
- 8
Add the cooked chorizo back to the pot, along with the black pepper and red pepper flakes if using, and stir to combine.
- 9
Taste the soup and adjust seasoning with additional salt and pepper as needed, then simmer for 2-3 more minutes.
- 10
Ladle the soup into bowls, ensuring each bowl receives a good portion of potatoes, kale, and chorizo, and serve immediately with crusty bread on the side.