Add onion or leek and garlic season with salt and pepper and cook stirring frequently until softened but not browned about 5 minutes adding olive oil as necessary to keep the mixture loose and moist. Made with smoky garlicky sausages and plenty of kale and potatoes this hearty soup verges on a stew and make a wonderfully satisfying one pot dinner. Reduce heat to medium low. To make this caldo verde recipe the portuguese way cut the kale or collard greens into thin strips instead of chopping it. Cook stirring until very soft 5 min.
Transfer to a plate. Heat oil in a pot over medium high heat. If you like your soups more creamy you can add. Loosely adapted from a recipe by john villa from personal collection. Add the remaining oil and sauté the onion until translucent 5 minutes.
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Remove to a bowl. It s a simple blend of broth potatoes and aromatics that get hit with some chopped kale and linguiça portuguese sausage similar to chorizo for the perfect balance of flavors and macro nutrients. In a large stockpot or dutch oven heat 1 tablespoon of the oil. Add onion salt and hot pepper flakes. Add garlic and potatoes and cook stirring.
Heat butter in a large dutch oven or saucepan over medium heat until melted. We enjoyed it soupy. If you don t cut it into strips the portuguese would say it s not portuguese caldo verde soup. Heat butter in a large dutch oven or saucepan over medium heat until melted. Remove to a bowl.
If you don t cut it into strips the portuguese would say it s not portuguese caldo verde soup. Brown the sausage over high heat until charred on all sides about 4 minutes. Transfer to a plate. Add sausage and saute until sausage begins to turn brown and renders some fat 3 to 5 minutes. Add onion or leek and garlic season with salt and pepper and cook stirring frequently until softened but not browned about 5 minutes adding olive oil as necessary to keep the mixture loose and moist.
