There’s nothing like a soup with hearty greens, spicy sausage and comforting potatoes to warm you up in the cold, snowy month of February. Caldo Verde is a traditional Portuguese soup, considered by many to be Portugal’s national dish. This hearty yet light soup is made with few ingredients and is traditionally served with Portuguese cornbread for dipping. Add 2 cups of navy beans for extra heartiness if desired.
• 8-12 ounces chorizo sausage, thinly sliced (or sub linguica)
• 2 large yellow onions, sliced
• 5 cloves garlic, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 pound (about 2-3) Idaho potatoes, scrubbed and thinly sliced
• 8 cups low-sodium chicken broth
• 1 bunch kale (about 3/4 – 1 pound), washed, trimmed of the thick stems and thinly sliced (or sub collards/turnip greens/cabbage)
• Salt and black pepper
• extra virgin olive oil, to finish
In a large Dutch oven over medium heat, cook sausage until lightly brown. Reduce heat to medium-low, add the onions with a pinch of salt and pepper, and cook, stirring frequently, until onions are softened, about 10 minutes. Stir in the garlic and crushed red pepper and cook until fragrant, about 1 minute. Add the potatoes, broth, and kale, increase the heat to high, and bring to a gentle boil. Cover, decrease to a simmer and cook until the potatoes have softened, about 10-15 minutes. Mash half of the potatoes against the side of the pot if you’d like a creamier texture (I didn’t). Taste the soup and adjust the seasoning with salt and pepper. Ladle into bowls and drizzle each portion with some olive oil. Serve with some crusty french bread or Portuguese cornbread for dipping.