Oxbow Farm & Conservation Center

Portuguese Caldo Verde

from Gourmet – November 2009

A wonderful hearty soup that for the beginning of fall. This will work well with your collard greens as well. Note: 1 bunch of greens is just about 1 pound


  • 1/4 C Extra virgin olive oil
  • 1/2 lb Chouriço or Linguiça (smoked Portuguese sausages) or Kielbasa, cut into 1/2-inch pieces
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 lb Baking potatoes, peeled and cut into 1-inch pieces
  • 6 C Water
  • 1 lb Kale, stems and center ribs discarded and leaves very thinly sliced

  • Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.

    Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.