A Year Of... interesting things

Portuguese Greens Soup (Caldo Verde)

I tend to have distaste for boiled vegetables; I also like a challenge and part of the challenge of this Year of Cooking is not only to learn new recipes but to expand my horizons. Although I will continue to stay away from fish (yuk).

This hearty soup is from the province of Minho, Portugal, which is famous for its cooking. Caldo verde was brought to us by the Portuguese communities in Cape Cod, Rhode Island, and other parts of the eastern seaboard.

It has boiled kale. This should be interesting.

Caldo Verde - Portuguese Greens Soup


Make about 10 cups. It’s not light on hands-on time: I’d say maybe about 20 minutes, but you also have to supervise the soup while boiling; a total cooking time of about 40 minutes.


  • 1 tablespoon olive oil;
  • 1 medium onion, chopped;
  • 2 cloves garlic, minced;
  • 2 cups chicken stock;
  • 4 medium potatoes;
  • 1 1/2 teaspoon salt;
  • 1/2 teaspoon ground pepper;
  • 6 ounces Portuguese linguiga or chorizo sausage, thinly sliced;
  • 4 cups shredded kale, Swiss chard, or collard leaves (6-8 ounces)
  • 2 tablespoons lemon juice


Heat in a large soup pot, over medium-low heat:

  • lh tablespoons olive or other vegetable oil

Add and cook, stirring, until tender but not browned, 5 to 10 minutes:

  • 1 medium onion, chopped
  • 2 cloves garlic, minced

Stir in:

  • 8 cups water, or 6 cups water and 2 cups Chicken Stock
  • 4 medium potatoes, peeled and thinly sliced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper

Bring to a boil, reduce the heat, and simmer until the potatoes are soft, about 20 minutes.
Remove the pot from the heat.

Using a potato masher, lightly mash the potatoes right in the pot. (This will give the soup a chunky texture.)

Heat in a medium skillet, over medium-high heat:

  • 1 teaspoon vegetable oil (optional)

Add and cook, stirring, until browned:

  • 6 ounces Portuguese linguiga or chorizo sausage, thinly sliced

Add to the soup pot.

Pour 1 cup of the soup into the skillet.
Scrape up the browned bits and return the liquid and browned bits to the soup.
Simmer for 5 minutes.

Stir in:

  • 4 cups shredded kale, Swiss chard, or collard leaves

Simmer for 5 minutes. Stir in:

  • 2 tablespoons fresh lemon juice

Ladle into warmed bowls


  1. I don’t even know where I’d find linguiga; chorizo it is;
  2. I don’t know how to cook things in oil without it splashing all over the over; The chorizo here was no different.
  3. The kale doesn’t soften enough to be gross - it stays somewhat firm so my concerns have been averted.

Possible remake.

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