Recipe by Bev
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
Top Review by artsncrafts
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.
- 2 tablespoons olive oil
- 2 1⁄2 lbs large russet potatoes, peeled and sliced 1/8 inch thick (about 5)
- 2 cups yellow onions, diced
- 1⁄2 teaspoon crushed red pepper flakes
- 2 tablespoons garlic, minced
Add and Simmer
- 6 cups low sodium chicken broth
Saute Drain and Add
- 1⁄2 lb pepperoni, peeled,sliced
- 4 cups kale, stemmed,sliced into thin strips (1/4 lb.)
- 1 tablespoon fresh lemon juice
Directions See How It's Made
- Peel potatoes and slice thinly, about 1/8" thick.
- Heat oil in a large stockpot over medium-high heat.
- Then, add potatoes and brown.
- This will give the soup a deep color and rich potato taste.
- Add onions and red pepper flakes, and cook until onions turn soft.
- Stir in garlic, then add broth and bring to boil.
- Reduce heat and simmer 1015 minutes until potatoes are done.
- Meanwhile, peel casing from pepperoni.
- Slice pepperoni into 1/4"-thick pieces.
- Heat skillet over medium heat and add slices.
- Render and lightly brown on both sides.
- Drain on paper towels.
- When potatoes are cooked, use a potato masher to mash the slicesbut dont cream them!
- Try to simply chunk them enough so the broth thickens.
- Now add the drained pepperoni.
- In batches, stack stemmed kale and slice into shreds.
- Add and cook 23 minutes.
- Season with salt.
- Just before serving, stir in lemon juice.
- Acid turns the kale army-green if added too early.