Caldo Verde: A Portuguese Sausage & Kale Soup Classic

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: chorizo

Turkey sausage lowers fat content while chorizo adds a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola is more budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, while bouillon is an economical alternative.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is milder in flavor, while collard greens are often less expensive.

Cut 300 g Portuguese sausages into thin, round shapes and set aside.

Remove the stems from 1 bunch kale and cut the kale into thin, long strips, then set aside.

In a hot pan, add oil and fry the Portuguese sausages until crispy for about 2 to 3 minutes, then remove and set aside.

In the same pan, add 2 tbsp butter, 4 chopped garlic cloves, and 1 chopped onion. Fry until the onion is soft and absorbs the sausage flavor.

Add 3 peeled and thinly sliced potatoes to the pan.

Pour in 4 cups water, add 2 stock cubes, salt to taste, and 1/2 tsp crushed black pepper. Mix well and cover to cook until potatoes are soft.

Once soft, crush the potatoes with a potato masher to desired consistency.

Add the kale to the pan and mix well.

Pour in 2 cups water and mix again.

Add the cooked Portuguese sausages back to the pan and mix.

Add 1 pinch cayenne pepper powder and mix again.

Cook until the soup thickens.

Cooking Techniques

Equipment Needed

Spice Level: