Caldo Verde (Portuguese Sausage Kale Soup) recipe
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Ingredients
- 12 ounces linguica sausage, sliced 1 tablespoon olive oil 1 onion, finely diced 1 pinch salt 3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick 2 teaspoons salt, plus more as needed 2 quarts chicken broth or water 2 pounds kale - trimmed, chopped, rinsed, drained 1 pinch cayenne pepper
Nutrition Info
- 564.8 caloriescarbohydrate: 62.1 gcholesterol: 55.9 mgfat: 25.6 gfiber: 6.6 gprotein: 25.1 gsaturatedFat: 8.6 gservingSize: -sodium: 2850.6 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Caldo Verde (Portuguese Sausage Kale Soup)
Directions
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Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low, add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low, simmer until potatoes are tender, 8 to 10 minutes.
When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.