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    You are in: Home / Recipes / Caldo Verde Recipe
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    Caldo Verde

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Bev's Note:

    Caldo verde means "green soup" and is considered Portugal's national dish. What better way to start off fall than with a simple, flavorful, and nourishing soup. From Cuisine Magazine

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    Units: US | Metric

    Saute in


    Stir in

    • 2 tablespoons garlic, minced

    Add and Simmer

    Saute Drain and Add

    • 1/2 lb pepperoni, peeled,sliced


    • 4 cups kale, stemmed,sliced into thin strips (1/4 lb.)
    • salt



    1. 1
      Peel potatoes and slice thinly, about 1/8" thick.
    2. 2
      Heat oil in a large stockpot over medium-high heat.
    3. 3
      Then, add potatoes and brown.
    4. 4
      This will give the soup a deep color and rich potato taste.
    5. 5
      Add onions and red pepper flakes, and cook until onions turn soft.
    6. 6
      Stir in garlic, then add broth and bring to boil.
    7. 7
      Reduce heat and simmer 10–15 minutes until potatoes are done.
    8. 8
      Meanwhile, peel casing from pepperoni.
    9. 9
      Slice pepperoni into 1/4"-thick pieces.
    10. 10
      Heat skillet over medium heat and add slices.
    11. 11
      Render and lightly brown on both sides.
    12. 12
      Drain on paper towels.
    13. 13
      When potatoes are cooked, use a potato masher to mash the slices—but don’t cream them!
    14. 14
      Try to simply chunk them enough so the broth thickens.
    15. 15
      Now add the drained pepperoni.
    16. 16
      In batches, stack stemmed kale and slice into shreds.
    17. 17
      Add and cook 2–3 minutes.
    18. 18
      Season with salt.
    19. 19
      Just before serving, stir in lemon juice.
    20. 20
      Acid turns the kale army-green if added too early.

    Ratings & Reviews:

    • on June 28, 2006


      For those who are looking for the traditional version, this is not it. Caldo Verde is a simple potato based broth with fine slivers of kale (collard greens as substitute)- a small amount of rich Portuguese olive oil or substitute extra virgin olive oil and a simple garnish of sauteed slice of PORTUGUESE linguica sausage. Look at Portuguese Homestyle Cooking for traditional recipes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2006


      Bev this soup is wonderful! I used dried smoked sausage in place of pepperoni, and added in fresh garlic with the onions, my DH loved this soup, thanks Bev!...Kitten:)

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    • on July 09, 2003

      I'm Portuguese and I make this recipe with collard greens and I don't use pepperoni I use portuguese sasauge, I also add celery chopped and I never tried browning my potatoes I always boil them, but I'll try browning them next time. I never use lemon in Caldo Verde I use it in my chicken and rice soup,and I never use red pepper flakes, your way of making this well known portuguese soup is very different!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Caldo Verde

    Serving Size: 1 (3446 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 335.6
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 5.3 g
    Cholesterol 33.0 mg
    Sodium 579.2 mg
    Total Carbohydrate 36.3 g
    Dietary Fiber 4.8 g
    Sugars 3.3 g
    Protein 13.7 g

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