Portuguese Sausage And Kale Soup Caldo Verde Recipes

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)

Caldo Verde (Portuguese Sausage Kale Soup) image

This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

12 ounces linguica sausage, sliced
1 tablespoon olive oil
1 onion, finely diced
1 pinch salt
3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale - trimmed, chopped, rinsed, drained
1 pinch cayenne pepper

Steps:

Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g

PORTUGUESE SAUSAGE AND KALE SOUP (CALDO VERDE)

Portuguese Sausage and Kale Soup (Caldo Verde) image

A hearty Portuguese sausage, potato, and kale soup. It's simple and easy and a Portuguese staple dish.

Provided by murraytheb

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ pounds Portuguese linguica sausage, cut into 1/2-inch think slices
2 tablespoons olive oil
2 medium onions, chopped
6 cloves garlic, roughly chopped
8 cups chicken broth
4 medium white potatoes, cut into 1/2-inch cubes
2 teaspoons freshly ground black pepper
1 pound kale, stemmed and cut into strips
1 cup cannellini beans, drained
salt to taste

Steps:

Saute sausage slices in a large nonstick skillet over medium-high heat until browned, 3 to 5 minutes per side. Transfer sausage to a plate, leaving any fat in the skillet.
Add olive oil to the skillet and heat oil over medium heat; stir in onions. Cook and stir until the onions begin to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Return sausage to the pot and add chicken broth, potatoes, and pepper; bring to a boil. Add kale and cannellini beans, reduce heat slightly, and simmer until sausage is cooked through and potatoes are tender, about 30 minutes. Season with salt.

Nutrition Facts : Calories 586.4 calories, Carbohydrate 35.2 g, Cholesterol 81 mg, Fat 37.2 g, Fiber 5.4 g, Protein 27.5 g, SaturatedFat 12.8 g, Sodium 2334.4 mg, Sugar 3.2 g

PORTUGUESE KALE SOUP (CALDO VERDE)

Portuguese Kale Soup (Caldo Verde) image

I'm not sure where I found this recipe. It's more tomato-y than some versions (but then every one I've looked at here is quite different!). I'm also not sure whether herbs de Provence is appropriate to a Portuguese soup. But it's delicious, that's for sure!

Provided by lecole54

Categories Greens

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1 large yellow onion, cut into 1/2-inch dice (approximately 1 cup)
1 carrot, medium cut into 1/2 inch dice (approximately 1/2 cup)
4 garlic cloves, minced
8 cups chicken broth
2 cups yukon gold potatoes (cut into 1/2-inch dice )
1 teaspoon herbes de provence or 1 teaspoon ground thyme
1 bunch kale
1 (28 ounce) can diced tomatoes with juice
1 (14 ounce) can white beans, drained
1/2 lb pork sausage, smoked (chourico, chorizo, kielbasa, etc.)
salt
pepper

Steps:

Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
Add garlic and cook, stirring often, until fragrant (about 2 minutes).
Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces.
Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
If soup is too thick, thin with more stock or water.
Season with salt and pepper and serve hot.
Will keep in fridge, covered, up to 5 days.

Nutrition Facts : Calories 423.7, Fat 21.6, SaturatedFat 5.2, Cholesterol 27.2, Sodium 1453.7, Carbohydrate 38.3, Fiber 6.9, Sugar 6.3, Protein 20.7

CALDO VERDE WITH SAUSAGE

Caldo Verde With Sausage image

Make and share this Caldo Verde With Sausage recipe from Food.com.

Provided by Graybert

Categories Portuguese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
1/2 lb chorizo sausage, thinly sliced
2 teaspoons salt
ground black pepper, to taste
1 lb kale, rinsed and thin cut or julienne

Steps:

In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 or 4 minutes.
Stir in potatoes and cook, stirring constantly, 3 or 4 minutes more.
Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are real mushy.
Meanwhile, in a large skillet over medium-low heat, cook sausage until it has release most of its fat, 10 minutes.
Drain.
Mash potatoes or puree.
Add the sausage, salt and pepper into the soup and return to medium heat.
Cover and simmer 5 minutes.
Just before serving, stir kale into soup and simmer, until kale is tender and jade green.
Stir in the remaining tablespoon of olive oil and serve at once.

Nutrition Facts : Calories 346.4, Fat 18.1, SaturatedFat 5.1, Cholesterol 24.9, Sodium 970.9, Carbohydrate 35.6, Fiber 4.8, Sugar 1.8, Protein 12.1

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