Portuguese Caldo Verde

A hearty Portuguese soup of tender potatoes, smoky chorizo, and ribbons of kale in a rich, silky broth. This is comfort in a bowl, the kind of dish that warms you from the inside out on a cold day. The potatoes get mashed right into the broth to give it body, the chorizo releases its paprika-stained oil, and the kale wilts into soft green threads. Simple ingredients, but the balance is just right.

Ingredients

  • 2 lb Russet potatoes, peeled and cut into 1-inch chunks
  • 1 large Yellow onion, diced
  • 4 cloves Garlic, minced
  • 3 tbsp Extra-virgin olive oil
  • 8 cups Chicken stock
  • 8 oz Portuguese chouriço or Spanish chorizo, sliced into thin rounds
  • 1 bunch Kale, stems removed, leaves sliced into very thin ribbons
  • 1 Bay leaf
  • to taste Kosher salt
  • to taste Black pepper, freshly ground

Instructions

  1. Peel and cut 2 lb (900 g) russet potatoes into 1-inch chunks.
  2. Dice 1 large yellow onion.
  3. Mince 4 cloves garlic.
  4. Heat 3 tbsp (45 ml) extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  5. Add the 1 large diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  6. Stir in the 4 cloves minced garlic and cook until fragrant, about 1 minute.
  7. Add the 2 lb (900 g) potato chunks, 8 cups (1.9 l) chicken stock, and 1 bay leaf. Bring to a boil over high heat.
  8. Once boiling, reduce the heat to medium-low and simmer until the potatoes are very tender and falling apart, about 20 minutes.
  9. While the potatoes simmer, slice 8 oz (225 g) chouriço or chorizo into thin rounds.
  10. Remove stems from 1 bunch kale (8 oz or 225 g) and slice the leaves into very thin ribbons, as thin as you can manage.
  11. When the potatoes are tender, remove the bay leaf. Use a potato masher or fork to mash about half the potatoes directly in the pot, leaving some chunks for texture. The broth should turn creamy and thick.
  12. Stir in the 8 oz (225 g) sliced chorizo and simmer for 5 minutes to let the sausage release its oils and flavour the broth.
  13. Add the kale ribbons and cook until wilted and tender, about 3 to 4 minutes.
  14. Season with kosher salt and freshly ground black pepper to taste. The chorizo is salty, so go easy at first and adjust as needed.
  15. Ladle into bowls and serve hot, with a drizzle of good olive oil and crusty bread on the side if you like.