Thursday, 26 December 2013 00:00

Caldo Verde

A very quick and easy version of the traditional Portuguese soup. Serves 6-8.


  • 1 pound organically grown kale, rinsed and julienned
  • 4 tablespoons LHF California extra virgin olive oil, divided
  • 1 organically grown onion, minced
  • 1 clove garlic, minced
  • 6 organically grown potatoes, peeled and thinly sliced (any mild boiling potato works fine)
  • 2 quarts cold water
  • 6 ounces spicy or other flavorful sausage
  • Kosher salt and freshly ground black pepper to taste


In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.

Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.

Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.

Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender. Stir in the remaining tablespoon of olive oil and serve at once.

Last modified on Friday, 27 December 2013 01:17