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Loading...A beloved Brazilian adaptation of the Portuguese classic, this hearty green soup features smoky sausage, tender potatoes, and thinly sliced kale simmered in a rich broth. It's the kind of comforting one-pot meal that fills the kitchen with incredible aroma and the table with happy eaters.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 6 gSaturated Fat
- 30 gCarbs
- 5 gFiber
- 4 gSugar
- 18 gProtein
- 1080 mgSodium
- 920 mgPotassium
- 115 mgCalcium
- 4 mgIron
- 48 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the soup base
- 2 tbsp olive oil
- 1 lb (450 g) linguiça calabresa or smoked Portuguese-style sausage, sliced into 1/4-inch rounds
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1.5 lbs (680 g) Yukon gold potatoes, peeled and cut into 1-inch cubes
- 7 cups (1.7 L) low-sodium chicken broth
- 1 bay leaf
For finishing
- 1 large bunch (about 10 oz / 280 g) lacinato or curly kale, stems removed, leaves cut into very thin chiffonade
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil, for drizzling
Directions
- Heat 2 tablespoons of olive oil in a large heavy pot over medium heat. Add the sliced linguiça and cook for 4-5 minutes, stirring occasionally, until the rounds are browned and have rendered some of their fat. Remove with a slotted spoon and set aside.
- Add the chopped onion to the same pot and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to let it burn.
- Add the potatoes, chicken broth, and bay leaf. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer uncovered for 20-25 minutes, or until the potatoes are very tender when pierced with a fork.
- Remove and discard the bay leaf. Using a potato masher, gently mash about two-thirds of the potatoes directly in the pot to thicken the broth while leaving some chunks for texture. For a smoother soup, use an immersion blender for just a few seconds.
- Return the browned sausage to the pot and add the thinly sliced kale. Simmer for 5-7 minutes, just until the kale is tender but still vibrantly green.
- Season with salt and pepper to taste. Ladle the soup into warm bowls, finish each serving with a generous drizzle of extra-virgin olive oil, and serve immediately with crusty bread on the side.
Cook’s Notes
- For the most authentic flavor, seek out true linguiça calabresa at a Brazilian market; if unavailable, dry-cured Spanish chorizo (sliced and casing removed) or Polish kielbasa are good substitutes.
- The signature look of caldo verde comes from cutting the kale into extremely thin strips (chiffonade). Stack the leaves, roll them tightly like a cigar, then slice as thinly as possible with a sharp knife.
- Avoid overcooking the kale – it should remain bright green and just tender, not dull and mushy. Add it only in the last few minutes of cooking.
- For a creamier, velvety texture, blend all of the potatoes instead of partially mashing; this creates a silky base that coats the greens beautifully.
- Serve with toasted French bread, Portuguese rolls, or a simple side of white rice to make the meal more substantial, the way it is often enjoyed in Brazil.
