A Rustic Caldo Verde

I am in the middle of packing for my upcoming trip to the south of Portugal and I am so excited to dive in to all of the classic recipes that I fall in love with on every visit.

Garlic, chorizo, clams, pork, piri piri...it is going to be one tasty week!

One of the reasons that I think I am so drawn to the Portuguese cuisine is how simple, yet flavourful every recipe is to create - and to eat!

The restaurants are mostly relaxed, casual and family-run, the recipes have been passed down for generations and there is always something slowly simmering on a stove somewhere while a football game is playing on a nearby television.

It's going to be a "big sweater-and-jeans" kind of week, as I sip on some locally made broth and sit on the sand by the ocean and think...

WHAT snow?!?

 

Caldo Verde

Makes 3-4 Servings

1/2 tbsp extra virgin olive oil
1/2lb fresh chorizo sausage
1 onion, chopped
1 clove garlic, minced
1/2 carrot, chopped
1/2 celery, chopped
1 yukon gold potatoes, peeled and chopped
5 cups low sodium beef broth (or to cover)
1 bunch kale, tough ribs removed, chopped

DIRECTIONS

  1. In large soup pot, heat oil over medium-high heat and brown sausages on all sides. Remove to cutting board and cut into slices.
  2. Add onions, carrot, celery and garlic to pot and cook, stirring for about 5 minutes or until softened. Add chopped chorizo, potatoes and stock.
  3. Bring to a boil, cover, reduce heat and simmer for about 15 minutes or until potatoes are tender.
  4. Add kale to soup and simmer uncovered for about 10 minutes longer or until greens are tender.

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