crushed red pepper 2 tsp. Always, though, the greens (not quite like our kale) were shredded very thinly, the soup was not pureed, and it was always delicious. I love the idea of subbing cauliflower for the potato. I used Cavolo Nero. Portuguese Kale Soup With Beans Reader's Digest Editors Updated: Apr. Let me know how it turns out! This recipe was fairly simple to prepare, with accessible ingredients (aside from the chorizo in casing) and a combination of flavors that was a new experience. Remove casing from sausage and cut into smaller than bit sized pieces. It doesn’t taste like that in Portugal. As many of you know, summer to me is the precious time I get to spend on Martha’s Vineyard. I saw other versions of it that called for kidney beans and knew it wasn’t the same kind of ‘authentic” dish that I grew up loving. I always use collards when I can get them here in the northeast US. Despite my efforts, my store only sold chorizo in a roll without casing, loose. HOW TO MAKE PORTUGUESE SAUSAGE KALE POTATO SOUP. “My mother always used white beans or dark beans, whatever she had,” Ruth explains, “but probably 50 years ago, I started adding the ‘Bean with Bacon’ soup instead of beans. Although the recipe called for the cured variety of linguica, or Spanish chorizo, what I had were two links of Italian sausage and one link of raw Spanish chorizo. Thanks for the great website. When we took her to a Portuguese restaurant on Cape Cod, she was appalled to find chorizo in the soup. Thanks in advance! This is, as my kids would say, “a definite do again!”. The kale/cabbage you’re referring to might be couve Galega. Hearty and built to feed a crowd, this dish represents chef Ris Lacoste’s recollection of the Tara, superb! Ladle the caldo verde into bowls and garnish with the remaining slices of chouriço. I am not crazy about kale – a bit like eating grass! The Best Portuguese Kale Soup is a delicious way to enjoy healthy kale! When I first saw this Portuguese kale soup recipe, I was expecting it to be boring and lacking in flavor, but that was surprisingly not the case. That’s what is used in Portugal. Caldo verde (pronounced [ˈkaɫdu ˈveɾðɨ], Portuguese for "green broth") is a popular soup in Portuguese cuisine.. Caldo Verde | Portuguese Kale Soup Recipe © 2017 John Villa. It’s a more rustic soup–a kind of country cousin to the more sophisticated caldo verde. I was pretty sure that David wouldn’t mind if I improvised with this plan. Using flat leaf kale is easier, but if you can’t get it, what I do is remove the stalk and lay one half on top of the other. It’s one of my absolute favorites. I'm not going to lie. Just like my avó used to make! Which means, yes it was delicious, and I’ll make it again! Liz, yes, those contraptions are neat. Here is a list of a few you that will commonly find in traditional restaurants: Caldo Verde (Green soup): A nourishing soup made with potatoes, onions, finely-shredded kale and a touch of olive oil. (973) 344-3063. If you can’t find Linguica, you can substitute another smoked sausage, such as … I’m so jealous! Really simple and quick to make for something so amazing. Just reading this recipe brought back so many memories! And with a green salad it provided a very filling veggie heavy meal, a change up from the normal meat or poultry fish meal. Cover pot and wilt greens 2 minutes. https://www.washingtonpost.com/recipes/portuguese-kale-soup/14906 Cheers! The more classic approach is the purée the onions, garlic, potatoes, water; stir in the greens and cook a few minutes; then add the chouriço that you’ve sliced not diced. Sounds excellent, Thais. In Newark, NJ, we have a huge Portuguese population. Heat remaining oil in a separate pan and fry chorizo for about 1-2 minutes. They served this soup as an included app. Good recipe but do the following to make it great: 1. I switched the chorizo for Brazilian sausage that I had in the fridge and it turned out great. 2. Karen, I used to frequent the Portuguese restaurants in Newark many years ago! Break the chourizo roughly with hands and add to the pot. Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste. I was unable to cut it into medallions but browned the chorizo loose in step 1 for 5 minutes and was able to remove with a slotted spoon reserving fat in the pot. I added 1/4 tsp initially because I wasn't sure how salty the chorizo would taste. It was very much like my grandma from Pico, Azores made it. Served with a salad and grilled cheese sandwiches, this made a great casual supper. Sounds great. It tastes absolutely different from Portuguese sausage. 1/4 cup olive oil. The recipe was given to me by my Portuguese mil over 30 yrs ago. Sausage does not need to cook. Keyword: portuguese soup, caldo verde, comfort food, greens and potatoes, sausage. It is a light, tasty, and nutritious dish. In the second pot, add the saute to the water and keep on a low simmer setting. Staza, well, I’ve not tried it before, but I think you’d need a very, very rich vegetable stock. Try to let the sausage drain well into the pot; its fat will flavor the soup. Attach it below. 2 cups Couves or Collard Green, Chopped into 1/2″ ribbons. This soup is filling. We Portuguese people use just regular onion, and we never say “Spanish onion” in our country. That's another 7 portions so a total of 8 servings. We added chorizo as a last option because many people don’t have access to chouriço or linguiça and want to make the soup. Stir in sausage and cook until just heated through, 1 -2 minutes. But still a soup. Remove from the heat and let it cool slightly. i am sure u could have it shipped. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. I make it still. I guess it all depends on how you like it. Dave B., the great thing about recipes is they’re frameworks. Congratulations! This was a good recipie. Portuguese Kale Soup. Prep Time 15 mins. (A seed will vary in weight and size within a given seed lot. There are only 6 main ingredients in this soup: sausages, kale, potatoes, chicken broth, onions and garlic. Add your chopped Kale to the soup and simmer for five minutes. 2 cups cabbage, chopped. I made this tonight following Chef Villa’s instructions to blend half of the chourço. salt 1 lb. Historically, the soup has had one slice of chouriço per bowl. Portuguese Kale Soup (Caldo Verde) 1 pound kale greens. I used slightly more chorizo then what the recipie called for. Delicious soup packed with kale. I added 1/4 of cauliflower and pureed it with the potatoes. This was my first time making the soup and it came out great! Hi, I am making Portuguese Kale soup for the first time today…I live in Fall River, MA, and we have a huge population of Portuguese. The flavors are the same. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. To me that creeps a little bit closer to sopa do Espirito Santo. Tell me: How do you think Brazilian and Portuguese sausage differ? Thanks, Brendon! Even my 1 yr old loved it. Have a picture you'd like to add to your comment? Perfect comfort food for cold fall and winter dinners. Sprinkle with salt and cook, stirring occasionally, until softened and translucent. A bit of smoked paprika will mimic the smoky chouriço. Place linguica in a pot. Welcome back, Chris! Total Carbohydrate Yankee Magazine• October 13, 2020 • Read Comments (101) Around here beef shank is a staple for the soup as well as kale and chouriço. Everyone, here’s another way to add great flavor to an already flavorful soup. Then you’d get a thickened soup which still has the potato and chourico chunks. I prepared the full amount of greens as instructed but when I went to add it, I stopped at about halfway. https://www.chatelaine.com/.../portuguese-kale-and-potato-soup-caldo-verde Stop by again and tell us how it went. The recipe is based on Ruth O'Donnell's Portuguese Kale Soup Recipe. (Tradition states that one slice and only one slice of chouriço is added to each bowl although some chefs like to add half the sausage to the soup before puréeing. And I love your improvisations. Add potatoes and stock and bring to a simmer, stirring occasionally. Kale soup? Add red pepper, onion and salt, cover with water. First time to make this… and my family loved it! From my research I found that these two locations have sold Portuguese chouriço or linguiça in the past. June 12, 2020 by Jennifer Pinti in Dinner, Recipes, Soup to Stew Views 145. But somehow I managed to miss a lot of my greatest hit traditions. For many Portuguese families, a big, bubbling pot of soup is an everyday staple and an essential element of any meal. This soup is very popular but it is often mistakenly called Caldo Verde Soup which is the most popular soup in Portugal. Any advice? In a pinch I’ve had success with frozen kale which is readily available in SE Mass. PK, thanks for your comment. Not quite the same as chourico, but a pinch of added smoked paprika will add a little bit more of that delicious flavor. Ok – I’m from the South and grow collard greens. In spite of using a very sharp knife and my best kitchen skills, I didn't achieve the thin kale shreds the recipe called for, so the final result wasn't quite as elegant as the photo shows, but that didn't detract from the flavor of the final result. I ended up using all homemade chicken stock (by accident) with collards, as my Giant was all out of kale. André, that sounds amazing! 2 garlic cloves, sliced; don’t be afraid to go for a third or fourth. On a cold day like today, what would be the perfect dish for dinner (or for lunch, too)? Add the kale, pushing it down to get it all in the pot. 600-1000 seeds in packet. It was flat and took more salt than I think necessary when all added at the end. I have put the rest into individual Tupperware and am freezing it. https://leitesculinaria.com/7580/recipes-portuguese-kale-soup-caldo-verde.html Anita, thanks for the input. This soup is easily stretched to make more servings. It’s a smoked pork sausage, flavored with garlic and sweet paprika. And your picture is perfect!! Soup, of course! 1 lb. Exactly what we needed to offset this gloomy day. linguica 1 med. But often, the caldo verde soup I would make incoroporated all these elements though…well, I’ve had these white beans soaking all of the day so it might end up being a crossover between Caldo Gallego and Verde. Preparation. Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes. Cuisine: Portuguese. That’s the beauty of these old recipe…make it yours and have fun with it. Yes, caldo verde uses couve Galega, a collard green found in many part of Portugal, which is in the same cultivar group as kale–making them very similar. Delicious. I did not cool overnight and try again the next day, but I can see how the flavors would continue to meld. Portuguese Kale Soup. cz, good point about the chouriço. 3. Do you have any tips for slicing the kale really thin? If i had added it all, it would have been more of a "kale with a chorizo sauce" kind of scenario. Any ideas as to where to find a recipe for that? I think the confusion arises because couve Galega is often loosely translated as “Portuguese kale” or “Portuguese tree kale.” Plus, due to the high concentration of Portuguese immigrants in the Northeast, where kale is predominant, people call it “kale.” In any event, either green works beautifully in this soup. When i was done mashing the potatoes i added all of the chorizo and the kale and boiled an additional 10 to 15 minutes to soften the kale. This soup, while not boasting many ingredients or, for that matter, many herbs, was pleasantly satisfying even if simple in flavor. Add red pepper, onion and salt. Coming across the slices of sausage and a few stray cubes of potatoes are nice little surprises. The number of seeds stated is only an estimate.) I’m using curly kale so there’s just no way to stack it and roll it into a cigar like recipes always suggest. Cover with water. It’s entirely different with the Portuguese sausage. Hi Kathryn, thanks for writing. I like linguiça for the sausage. Simply warm over low heat before serving.) (My daughter won’t eat pork, so I didn’t mention the bacon.) I had a bunch of organic collard greens and really sliced them as thin as possible. What a great idea! Active Time 30 mins. Cook, stirring occasionally … Dee, thank for writing. thanks! How would the Portuguese have made this long ago? If you have a shank bone or some beef you may add that. Ruth O’Donnell’s Portuguese Kale Soup. Upon close inspection of whatever ingredients I might have in my fridge to make a pot of soup for the week, I found the trio of sausage, potatoes, and kale. I use the base of this recipe but I throw the chourico back in just as the potatoes finish up. One of the key ingredients of Caldo Verde is Linguica sausage. You get a good balance of broth and creaminess. I’ve never seen an equivalent type of cornbread (as you might know it differs greatly from mexican corn bread). I love Gaspars chourico. With a Bola de caco and some wine. I love my Blendtec but it’s super powerful and I’m thinking a little more texture might be preferable. maria da luz, there are as many recipes for caldo verde as there are mothers! and in chunks. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. 2 medium onions, thinly sliced. I have made it with Italian sausage. Caldo Verde? My Portugese hubby approves :). 2. 3 cloves garlic, or to taste. bag dried pinto beans, rinsed and picked through. I hope we all know that for every Portuguese Grandmother there is a different recipe. One hint: whichever way you make it, it benefits tremendously from sitting a day in the fridge then reheating. Will definitely make again, plenty more collards and kale in the garden. This traditional Portuguese green soup is based on the combination of just a few simple ingredients. I love that you gave Portugal credit in the recipe title. Fantastic! I like the more rustic version. https://www.learn-portuguese-with-rafa.com/portuguese-kale-soup.html Simple yet satisfying and budget friendly! Roughly mash potatoes with a fork to thicken soup. Step 3 This was fantastic. salt 1-2 cans kidney beans 1 ½ lbs. 8-10 medium all-purpose potatoes, diced largely. This is certainly the case at my current place of residence: 33 Hostel in Ferrel, Portugal. I love this soup. https://cooking.nytimes.com/recipes/7416-kale-soup-with-potatoes-and-sausage I dice some of the potatoes small, and some into hearty bite sized chunks. This traditional Portuguese green soup is based on the combination of just a few simple ingredients. A few years ago when I first got my Instant Pot my friend Debbie shared with me an amazing recipe for Portuguese kale soup. Wonderful caldo verde in New Bedford, that I was able to replicate til I became a vegetarian 20 yrs ago. Discard stems. I added all of it into the soup before puréeing it with my immersion blender until velvety smooth. You’re a treasure, David. As it was, using half, was just right. Thanks again. A wonderful supper for a cool fall or winter day (especially with some broa or other good bread). Did not blend. It’s a traditional staple along New England’s south coast. Easy! 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