Best 12 Caldo Verde Recipes

CALDO VERDE (PORTUGUESE GREEN SOUP)

Steps:

• In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
• Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
• Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
• Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

CALDO VERDE

Steps:

• Take whatever greens you are using and stack several leaves on top of each other. Starting at the wide side, roll the stack up into a tight cylinder. Slice across the cylinder with a very sharp knife to make thin, hairlike shreds. Repeat with remaining leaves. Set aside shredded greens.
• Heat 1 tablespoon olive oil in a large kettle over medium high heat. Add sausage slices and fry until lightly colored and fat is rendered, about 10 minutes. Remove from pot with slotted spoon and reserve. Add remaining tablespoon oil to pot, then add onions and salt and pepper. Stir well, then cook, stirring occasionally, until onions are softened, 5 minutes. Add the garlic, stir, and cook one minute until its aroma is released. Add the potatoes, turn the heat to medium high, and saute 3 to 5 minutes until onions and potatoes begin to color. Add the water, cover, and simmer over low heat until potatoes can be mashed easily against side of pot with a wooden spoon, about 25 minutes. When potatoes are soft, turn off the heat and use a potato masher to thoroughly crush and blend. Add the sausage, turn the heat on to medium, and simmer 5 minutes to bring the flavors together. Stir in the greens and cook 5 minutes until bright green and tender. Taste, adjust seasoning, and serve.
• This soup, literally Green Soup, could be called the national dish of Portugal. It is traditionally made with a type of flat green cabbage called couve gallego.
• The method of slicing leaves like this is called a chiffonade in the French lexicon. Important to get them thin enough that they will cook quickly.

INSTANT POT CALDO VERDE

Steps:

• Pour oil into cooker insert and select "Sauté." When it's hot, add sausage and cook, stirring occasionally, until browned in places, about 5 minutes. Pour off excess fat, add kale, potatoes, onion, and garlic, and stir to coat. Season with salt and pepper, then add bay leaves and 6 cups water. Stir to combine, then turn off cooker.
• Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 6 minutes at high pressure.
• As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Taste and add more salt, if needed. Divide among bowls and serve.
• Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.
• Cooks' Note: To make it vegetarian/vegan, substitute cooked butter beans or chickpeas for the sausage and add a pinch of smoked paprika.

CALDO VERDE (PORTUGUESE GREEN SOUP)

Steps:

• In a large saucepan, heat the oil over moderate heat. Add the onion and garlic and cook for 5 minutes or until onion is tender.
• Add the broth and potatoes. Bring to a boil. Lower the heat and simmer, covered, for 30 minutes or until potatoes are very soft. Using a potato masher or large spoon, slightly mash potatoes to thicken soup.
• Stir in the spinach, kielbasa, salt, and pepper. Simmer, uncovered, for 5 minutes more until heated through.

KETO CALDO VERDE WITH CHORIZO

Steps:

• Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
• Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
• Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.

SKINNY PORTUGUESE KALE AND POTATO SOUP (CALDO VERDE)

Steps:

• In a large pot, cook chourico or sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove any fat from pot, but leave the cooked on bits.
• Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more. As you stir, scrape up the bits from the bottom of the pan.
• Add broth potatoes, and black pepper, bring to a boil and cook 20 minutes. Remove the pot from heat and either lightly mash the potatoes with a potato masher or food processor, or I like to use my immersion blender to puree the entire mixture.
• Add chourico or sausage, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the kale is cooked. Adjust salt if needed.

MIXED LEAFY GREEN SOUP "CALDO VERDE" WITH CHICKPEAS

Steps:

• Pour the olive oil into a large pot, and place over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the onions and paprika; lower the heat to medium; and cook, covered, until tender, 2 to 3 minutes.
• Put the greens into a blender and blend until pureed (you may use a little water to help, or use the wand tool that comes with some blenders to force the greens to blend without water). Pour this mixture into the pot, increase the heat to high, and cook until the water has evaporated from the greens.
• Pour two-thirds of the chickpeas into the blender with 1 cup of the stock and blend until smooth. Add the pureed chickpeas to the pot with the remaining chicken stock and chickpeas and bring to a simmer. Cook covered until the greens are tender and the soup has thickened, about 10 minutes. Season with salt and pepper. Ladle the soup into four bowls and serve.

GREEN CABBAGE CALDO VERDE

Steps:

• Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Stir in onion and garlic; cook until the onion has softened and turned translucent, about 3 minutes. Add sliced potatoes and half of the cabbage, cook until the cabbage wilts, about 3 minutes.
• Pour in water, then bring to a boil over high heat. Reduce heat to medium, then cover, and simmer until the potatoes have softened, about 15 minutes.
• Carefully puree the soup in batches until smooth, then return to the stove over medium heat. Add sausage and remaining cabbage; season with paprika, salt, and pepper. Bring to a simmer, then cover, and cook for 5 minutes until the cabbage has softened.
• To serve, ladle into large flat soup plates and drizzle with generous amount of olive oil.

EMERIL'S NEW-STYLE CALDO VERDE

Steps:

• Heat the olive oil over medium-high heat in a large soup pot, and add the onions and garlic. Cook until the onions are wilted, 4 minutes. Add the potatoes and chicken stock, cover, and bring to a boil. Season with salt and pepper, and add the crushed red pepper. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, 20 minutes.
• While the potatoes are cooking, thinly slice the kale. Set aside.
• When the soup is thick and the potatoes have begun to break down, add the sausage and cook for 5 minutes. Stir in the kale and simmer until the leaves have softened but are still slightly crunchy and the flavors have melded, 15 minutes. Stir in the cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.

CALDO VERDE (PORTUGUESE KALE SOUP)

Steps:

• 1. 1-In a small sauce pan bring your navy beans to a boil in 6 cups of water. Once it hits a boil, let sit off of heat in the water for 1 hour. 2-Drain from water and set navy beans aside. 3-In a large dutch oven or cooking pot, add light oil and heat through on medium high. 4-Once oil is at smoking temperature add linguica and chourico. Brown them on all sides with the pan covered. 5-Once sausages are browned completely, remove from heat and de-glaze your pan with the drippings left behind from the sausages. Set sausages aside. 6-Add your garlic and onions to the pan. Cook with pan covered. 7-Once garlic and onion are translucent, add in your broth. 8-Add bay leafs to broth. Simmer for 30 minutes. Bring to a boil and add your navy beans. Bring back to simmer for 1 hour. 9-Add salt, pepper, marjoram, red pepper flakes, and paprika. Continue to simmer for another half hour. 10-Add warm water. 11-Add kale to your broth and simmer for 2 hours. 12-Slice your sausages up into half inch pieces. Add them to the soup. 13-Add potatoes to the soup. Continue to simmer until potatoes are tender and kale is wilted completely. This could take another 1 or 2 hours. 14-Lower heat and let soup sit on low for about an hour before serving. (Letting it come down from simmer slow like this before serving really brings all the flavors out and lets them develop nice.)

CALDO VERDE (PORTUGUESE GREEN SOUP)

Steps:

• In a large saucepan, heat oil over medium low heat; add onions and saute until softened, about 5 minutes.
• Add water, chicken broth, potatoes and pepperoni.
• Simmer about 20 minutes until potatoes are tender.
• Remove pepperoni and set aside.
• Puree soup with an immersion blender or in a blender by batches.
• Add Sazon packet, cabbage and spinach, return pepperoni; bring to a boil, reduce heat and simmer 2 minutes.
• Taste and add salt, if needed.
• Serve hot.

CALDO VERDE

Steps:

• First, drink some port - it helps you get in the mood! Sweat the onions and garlic in the olive oil until translucent. Chop the sausage into small chunks and add to the onion. Sweat the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage. Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft. Meanwhile, chop the cabbage (think how big you want the leaves in a spoonful of soup ie not too big not too long) When the potatoes are ready ie tender take half of the potatoes and mash them into the broth to make a thick base. Add back the remaining potatoes in small chunks. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth. Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less. Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some heavy country bread, and wallow in praise!