Caldo Verde

Name: Caldo Verde
Total time: 50 min
Yield: 6 servings
Ingredients: 3 tbsp Extra virgin olive oil, for the soup; 1 Yellow onion, chopped; 3 cloves Garlic, minced; 900 g Russet potatoes, peeled and sliced; 2 tsp Table salt; 250 g Kale, stems removed, leaves shredded as thinly as possible; 200 g Andouille sausage, thinly sliced; ¼ tsp Ground black pepper; 2 tbsp Extra virgin olive oil, for drizzling

50 minServes 6$35.02

Potatoes, onion, and garlic are simmered in water with olive oil and puréed into a smooth broth, then very finely shredded greens are cooked in it for a few minutes so they stay bright. Each bowl is finished with slices of smoked sausage and a drizzle of olive oil. Kale stands in for couve galega, the Portuguese kale, and andouille replaces chouriço, which makes the soup a little spicier.

Ingredients

3 tbspExtra virgin olive oilfor the soupBuy 1 bottle
1Yellow onionchoppedBuy 0.32 lb
3 clovesGarlicmincedBuy 1 head
900 gRusset potatoespeeled and slicedBuy 1.99 lb
2 tspTable saltBuy 1 canister
250 gKalestems removed, leaves shredded as thinly as possibleBuy 1 package
200 gAndouille sausagethinly slicedBuy 1 package
¼ tspGround black pepperBuy 1 jar
2 tbspExtra virgin olive oilfor drizzling

Substitutions

Kale in place of “Couve galega (Portuguese kale)”. Kale replaces couve galega, which is not a canonical ingredient; both are loose-leaf kales of the same cabbage species and cook to a similar texture when shredded very finely.
Andouille sausage in place of “Chouriço (Portuguese smoked pork sausage)”. Andouille, a smoked pork sausage, replaces chouriço, which is not a canonical ingredient; it is spicier and less paprika-forward.

Method

Heat 3 tbsp olive oil in a large pot and cook the onion and garlic until soft, about 5 minutes.
Add the potatoes, the salt, and 8 cups water and simmer until the potatoes fall apart, about 20 minutes.
Meanwhile, brown the sausage slices in a dry skillet and set them aside.
Purée the soup until smooth, return it to a simmer, add the kale, and cook until tender but still bright green, 4 to 5 minutes; season with pepper.
Ladle into bowls and top each with sausage slices and a drizzle of olive oil.