Caldo Verde, the beloved Green Broth of Portugal, is a soul-warming staple straight from the Minho province! Velvety potatoes, flavorful linguiça, and fresh kale blend together to create this comforting dish. No linguiça? No problem—swap in chouriço or andouille. Not a fan of kale? Spinach works beautifully too, I’ve also heard of people using collards! However you make it, this classic Portuguese soup will bring a taste of tradition straight to your bowl.
If looking for ideas of what else you can do with the extra linguiça, check this post
Caldo Verde (Portuguese Green Broth)
Kale (or spinach), Linguiça and Potatoes come together to make this staple from Portugal
Ingredients
- 1 tbsp butter
- ¼ lb linguiça or chouriço or andouille thinly sliced or remove from casing and crumble
- ¼ cup boiling water
- ½ medium onion thinly sliced
- 1 medium potato peeled and thinly sliced
- ¾ cup chicken broth I use a chicken bouillon cube in water
- 6 oz kale or spinach or collards
Instructions
- Place linguiça into pot with butter and water into pot on medium-high, bring to a boil, turn heat down to medium and cook until water and grease evaporate and sausage is cooked through. Drain on paper towels and leave remaining grease in place
- Turn stove to medium-high, to the pot add onion and soften slightly
- Add potato, broth, bring to boil, cover and simmer till tender, about 25 minutes
- While this is cooking, remove stems from your chosen greens and cut into thin, short shredded ribbons and set aside
- When potato is done, take immersion blender to pot (or pour into blender, ninja, whatever) and mix till smooth (put back in pot if removed to blend)
- Add greens and cook on low about 3 minutes till wilted but still bright green
- Add linguiça back to pan and cook through
Video
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