Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Portuguese Caldo Verde Recipe
    Lost? Site Map

    Portuguese Caldo Verde

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    TxGriffLover's Note:

    Using the right potatoes makes a tremendous difference in this recipe, so make sure to use Red Bliss potatoes. Adapted from America's Test Kitchens.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large stockpot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
    2. 2
      Add 3 cups of the broth, potatoes, and 1/2 tsp salt. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. (At this point, the soup can be refrigerated in an airtight container for up to 2 days. When ready to serve, bring the soup to a simmer and proceed with the recipe.) Remove the pot from the heat and mash the potatoes in the liquid with a potato masher.
    3. 3
      until no large chunks remain and the potatoes thicken the stew slightly.
    4. 4
      Return the pot to medium-high heat. Add the remaining 3 cups broth, sausage, and savory and bring to a boil. Reduce the heat to medium-low, cover, and simmer to blend the flavors, about 15 minutes.
    5. 5
      Remove and discard the savory. Stir in the kale and simmer until just tender, about 5 minutes. Adjust the seasonings with salt & pepper to taste. Serve immediately, drizzling each portion with olive oil, if desired.

    Ratings & Reviews:

    • on June 11, 2009

      55

      Delicate flavors with a spicy zing! Big flavors with onion, garlic and the spicy chorizo, with the sweetness in the potato and smoothness of the chicken broth. The colors of the chorizo and the kale were beautiful. Delicious with Portuguese saloio bread and olive oil dip. Can't wait to make and eat again.

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

    Advertisement

    Nutritional Facts for Portuguese Caldo Verde

    Serving Size: 1 (406 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 329.6
     
    Calories from Fat 186
    56%
    Total Fat 20.7 g
    31%
    Saturated Fat 6.5 g
    32%
    Cholesterol 33.2 mg
    11%
    Sodium 556.6 mg
    23%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 2.1 g
    8%
    Sugars 1.8 g
    7%
    Protein 16.5 g
    33%

    The following items or measurements are not included:

    fresh savory

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites