Caldo Verde
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and chopped — 6
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Couve galega (Portuguese kale) or regular kale, very finely shredded — 200 g (7 oz)
- Chouriço, sliced — 150 g (5 oz)
- Olive oil, plus extra to serve — 60 ml (2 fl oz)
- Water — 1.4 L (48 fl oz)
- Salt — to taste
Method
- Combine the potato, onion, garlic and water in a large pot and bring to a boil.
- Simmer for 20–25 minutes until the potato is very tender.
- Blend or mash the mixture until smooth.
- Stir in the olive oil.
- Add the finely shredded kale and simmer for 5–8 minutes until just tender but still bright green.
- Meanwhile, fry the chouriço slices in a separate pan until lightly browned.
- Season the soup with salt.
- Serve hot, topped with the fried chouriço and a final drizzle of olive oil.
Introduction: A comforting soup of shredded kale, potato and chouriço, one of Portugal's most beloved and widely eaten national dishes.
Cultural Background: Caldo verde originates from the Minho region in northern Portugal but has become a beloved dish nationwide, its simple, hearty combination making it a fixture at celebrations and everyday meals alike.
Tips: Shred the kale as finely as possible, ideally into thin ribbons, as this is a defining characteristic of authentic caldo verde. Don't overcook the kale once added, as it should retain its bright green colour and slight bite.
Variations: Adjust the chouriço quantity to preference, or omit for a vegetarian version. A drizzle of good olive oil at the table is traditional and enhances the flavour.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through.
FAQs:
Q: What is couve galega?
A: A specific variety of Portuguese kale, traditionally used for caldo verde, though regular kale works well as a substitute.
Q: What region does caldo verde come from?
A: The Minho region in northern Portugal, though it's now considered a national dish enjoyed throughout the country.
- Potatoes, peeled and chopped — 6
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Couve galega (Portuguese kale) or regular kale, very finely shredded — 200 g (7 oz)
- Chouriço, sliced — 150 g (5 oz)
- Olive oil, plus extra to serve — 60 ml (2 fl oz)
- Water — 1.4 L (48 fl oz)
- Salt — to taste
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