This “green” soup (Caldo verde) made with mounds of shredded kale is the national soup of Portugal. It’s not difficult, and the end result is wonderfully filling, economical and full of texture. It is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don’t feel like putting in a ton of effort. It’s made with a few cheap and simple ingredients, ingredients you probably already have, it takes all of maybe 10 minutes of prep work, and it’s ready to eat just half an hour later. Oh, and it’s all made in a single pot, too. Isn’t that great! And did I mention delicious? It’s delicious.
Serves a generous 4
Extra virgin olive oil
1 fresh chorizo or Italian sausage
1 large onion, diced
3 garlic cloves, minced
2 medium potatoes, peeled and cut into medium dice
1 pound kale, washed, stemmed and cut into strips (place 3 to 4 leaves and roll them and cut into strips. See bottom for a visual tutorial)
Place in a pot potatoes, onion, garlic, chorizo and a string of olive oil, salt and cover with water. Boil these ingredients until cooked. Remove chorizo and set aside. Blend ingredients in pot with hand blender. If too thick add some more water (acquire a creamy consistency).
Once done add the kale. Cut chorizo into thin slices and add. Pour more olive oil and check the salt.
One can add more olive oil once served onto plate, depends on your preference.
P.S. Tutorial on how to slice Kale leaves
Photo 1: Wash leaves and remove stem
Photo 2: Lay 4 to 5 leaves on top of one another and roll them up tightly
Photo 3: Take your knife and slice the kale into thin strips until you get to the end.
Video: Visual of cutting.