How to Make Caldo Verde or Portuguese Kale and Sausage Soup

Caldo Verde is a simple yet delicious Portuguese soup consisting of kale, linguica sausage, and potatoes. Like much of Portuguese cuisine, it is very simple but also very delicious. While I did have the opportunity to enjoy this on a recent trip to Portugal, I have been familiar with this soup for quite some time. Maybe you have too if you have ever visited Southeastern Massachusetts.

Portugal and Massachusetts have an interesting relationship. There is actually a large Portuguese population in Massachusetts, specifically in southeast Massachusetts in towns like the Lizzie Borden infamous Fall River and neighboring New Bedford, which was once known as the whaling capital of the world. In the late 1800’s as modernization was taking many workers from the ships, whaling vessels started leaving New Bedford with a skeleton crew of only 6-8 men and hired the rest of the crew as they stopped for provisions in the Azores, which is less then 1000 miles off the coast of the Baystate. The Azores are a small island chain that are a part of Portugal and often, these sailors would return to Massachusetts and make it their home, bringing their great food and culture.

Now, you can see the influence in many southeastern Massachusetts towns with restaurants advertising the Caldo Verde soup, most frequently seen while walking down commercial street in Provincetown. In fact, there is even a monument in Lisbon of Prince Henry the explorer looking across the Atlantic only to meet his own eyes in exact replica statue of himself on the same latitude line in Massachusetts. As they say, the spirit of Massachusetts is the spirit of America!

But I digress, enjoy this really easy, delicious, and satisfying soup for a small taste of Portugal!

Serves 4

Ingredients:

4 tablespoons olive oil

3 russet potatoes, scrubbed and diced

1 pound of kale, washed and cut

8 ounces of linguica or spicy sausage of your choice, sliced

1 clove of garlic, minced

6 cups of chicken stock

Dash of cayenne pepper

Instructions:

1. Heat the olive oil in a stock pot or Dutch oven over medium heat. Add the sausage and allow to brown, stirring occasionally for about 3 minutes.
2. Add the potatoes with salt and pepper and allow those to brown for about 5 minutes.
3. Add in the garlic and kale with some more salt and pepper and a dash of cayenne. Stir to combine.
4. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to simmer and cover, cooking for 15-20 minutes or until the potatoes are fork tender.
5. Divide into bowls and serve with your favorite crusty bread.

For another Portugal inspired recipe, try my fig jam which is great on a cheese board! Or find your best itinerary for making the trip to Portugal for yourself!