Empty My Fridge
How to Make Caldo Verde (Portuguese Kale and Potato Soup)
Ingredients
- Butter2 tbsp
- Leek · finely diced1
- Garlic · minced3 cloves
- Salt
- Black pepper · ground
- Extra virgin olive oil
- Potato · peeled quartered3
- Chicken stock6 cups
- Kale · roughly chopped1 bunch
- Sausage · cooked12 oz
- Chive · minced, for garnish
Instructions
- Melt the butter in a large Dutch oven or saucepan over medium heat. Add the onion or leek and garlic, season with salt and pepper, and cook, stirring often, until softened but not browned, about 5 minutes; add olive oil as needed to keep it loose and moist.
- Add the potatoes and stock and bring to a simmer, stirring now and then.
- Add the kale and cook until the russet potato has completely broken down, the Yukon Golds are tender, the greens have softened, and the soup is creamy and thickened, 25 to 30 minutes. Mash the potato with a spoon or masher for a thicker texture if you like.
- Stir in the sausage, then season to taste with salt and pepper. Garnish with chives if desired.
Summarized from J. Kenji López-Alt's video. Watch it for the details.
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