Caldo verde

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Caldo verde is one of the most emblematic soups of Portugal, linked to the North and popular festivals.

The creamy base of potatoes receives finely chopped kale, which should cook quickly to maintain color and texture.

Each family adjusts the presence of chorizo, the thickness, and the intensity of the olive oil.

Ingredients

• 700 g of peeled potatoes
• 1 onion
• 2 cloves of garlic
• 1.5 liters of water or light broth
• 1 bunch of finely chopped kale
• 120 g of chorizo in slices
• 60 ml of olive oil
• Salt and pepper

Preparation method

1. Cook potatoes, onion, and garlic in water until soft.
2. Blend or mash until smooth.
3. Return to the pot, adjust salt, and heat.
4. Add the finely chopped kale and cook for a few minutes.
5. Drizzle with olive oil and add slices of chorizo.
6. Serve hot, with bread.

Tips from Empório Portugal

• Finely chopped kale is essential for the traditional texture.
• Do not cook the kale for too long.
• The broth should be creamy but not heavy.

Possible substitutions in Brazil

• In Brazil, kale can replace Portuguese kale.
• Chorizo can be replaced with good quality Portuguese sausage.

Pairing

Rustic bread and Vinho Verde red or white. Content intended for those over 18 years old. Drink responsibly.