Caldo Verde - Portuguese Sausage Kale Soup - Food Wishes

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: chorizo

Turkey sausage reduces fat while chorizo adds a similar flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water with seasoning is budget-friendly.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more tender and easier to find, while collard greens have a similar texture.

Slice the Portuguese sausage (linguista) into rounds.

Heat a soup pot over medium-high heat and add olive oil and the sliced sausage.

Saute the sausage for about 3 minutes until it starts to color and extract fat.

Remove the sausage with a strainer and reserve it.

Reduce heat to medium-low and add diced onions and a pinch of salt to the pot.

Cook the onions until they soften and turn translucent.

Peel and slice 5 or 6 russet potatoes, placing them in cold water until needed.

Once the onions are ready, add the drained potatoes to the pot.

Add a couple teaspoons of salt and 2 quarts of chicken broth to the pot.

Raise heat to high and bring to a simmer, then reduce to medium-low and cook until potatoes are tender.

Prepare the kale by removing the tough ribs and chopping it into bite-sized pieces.

Wash the chopped kale in cold water and drain in a colander.

Once the potatoes are tender, smash them in the pot with a potato masher to desired consistency.

Stir in the chopped kale a couple handfuls at a time until it wilts and fits in the pot.

Add the reserved sausage back to the pot and let the soup simmer on medium-low until the greens are tender.

Cooking Techniques

Equipment Needed

Spice Level: