It’s kale season! I know, not everyone likes this type of veggie but I have to say I actually love it. Not in every shape or form, but in general, you can make really nice dishes with it. This Caldo Verde with Chorizo, Potatoes, and Kale, for example. One of my favorite recipes to do as soon as the season started. Easy to prepare and very flavorful! ;)
In our home, there are two clear opinions about kale. I love it and… everybody else hates it ;P Finding a middle ground here is sometimes a bit difficult. But since I do most of the cooking, the compromise is that I use kale in recipes whenever I’m up for it, and everybody has to eat it. A good compromise, right? ;P Of, course, I am not using kale every day because of that. But lately, it accidentally ended up into several pots without me even noticing ;P
The kale in this soup ended up there on purpose, of course. Caldo Verde would not be Caldo Verde, without something green in it. I could have used a different type of cabbage or even broccoli, but as I said – I like kale very much and I had some laying around in the kitchen when I decided to make the soup ;P
Caldo Verde is a traditional soup from Portugal. My version is not quite so “traditional” I assume, but it has at least some basic ingredients that are also used in Portuguese recipes: green vegetables like kale, broccoli or cabbage, potatoes, garlic, and a decent amount of pepper. Carrots, I think, are not quite as common for Caldo Verde… but they are a good addition to the soup in my opinion. The sausage (here it’s chorizo) is optional – some recipes ask for it, some don’t. I actually really like the addition of something meaty here. Adds even more flavor to the soup!
Even though I’m not usually a fan of soups – I prefer a good and rich stew over a soup any day of the year – but this one here is actually really nice. Probably because there are so many veggies and you have a lot to “bite”. The soup is normally quite clear, but if you mash some of the potatoes and carrots, you can turn it into a creamier soup.
INGREDIENTS / ZUTATEN
1 tbsp. olive oil
7 oz. (200g) chorizo, sliced
2 small red onions, in rings
1 medium carrot, sliced
4-5 garlic cloves, sliced
50 fl. oz. (1,5l) chicken stock
21 oz. (600g) potatoes (waxy), sliced
7 oz. (200g) kale, in pieces
salt, pepper
1 EL Olivenöl
200g Chorizo, in Scheiben
2 kleine rote Zwiebeln, in Ringen
1 mittelgroße Karotte, in Scheiben
4-5 Knoblauchzehen, in Scheiben
1,5l Hühnerbrühe
600g Kartoffeln (festkochend), in Scheiben
200g Grünkohl, in kleinen Stücken
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
2. Heat up a large pot with some olive oil. Add the chorizo slices and onion rings and sauté both for about 4-5 minutes. Add the carrot slices and continue cooking for 2-3 minutes. Add the garlic slices and cook another 2-3 minutes. Deglaze with the chicken stock. Add the potatoes and bring everything to a boil, then reduce the heat and let simmer for about 15-20 minutes until the potatoes are soft. Then add the kale to the pot and let it cook for 2-3 minutes only. Season well with salt and pepper and serve with some bread, if desired.
2. Einen großen Topf mit dem Olivenöl erhitzen. Chorizoscheiben und Zwiebelringe dazugeben und beides etwa 4-5 Minuten anbraten. Die Karottenscheiben dazugeben und für 2-3 Minuten mit anbraten. Die Knoblauchscheiben dazugeben und alles für weitere 2-3 Minuten anrösten lassen. Mit etwa 1,5l der Hühnerbrühe ablöschen. Die Kartoffeln dazugeben und alles einmal aufkochen lassen, dann die Hitzezufuhr reduzieren und etwa 15-20 Minuten köcheln lassen, bis die Kartoffeln weich sind. Dann den Grünkohl mit in den Topf geben und für max. 2-3 Minuten mitgaren lassen. Gut mit Salz und Pfeffer würzen und ggf. mit etwas Brot servieren.
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Caldo Verde with Chorizo, Potato & Kale
- Prep Time: 00:15
- Cook Time: 00:35
- Total Time: 00:50
- Yield: 4 1x
- Category: Stew
- Cuisine: Portugal
Description
This Caldo Verde with Chorizo, Potatoes & Kale is the perfect winter dish – made with seasonal veggies and simply delicious!
Ingredients
1 tbsp. olive oil
7 oz. (200g) chorizo, sliced
2 small red onions, in rings
1 medium carrot, sliced
4-5 garlic cloves, sliced
50 fl. oz. (1,5l) chicken stock
21 oz. (600g) potatoes (waxy), sliced
7 oz. (200g) kale, in pieces
salt, pepper
Instructions
1. Remove the skin of the chorizo and cut into (not too thin) slices. Peel the onions and garlic cloves and cut into thin rings or slices. Peel the carrot and cut into slices as well. Clean the potatoes thoroughly and cut into thin slices (the peel can stay on). Thoroughly wash and dry the kale, then cut into bite-sized pieces – remove thicker stems if needed. Set aside.
2. Heat up a large pot with some olive oil. Add the chorizo slices and onion rings and sauté both for about 4-5 minutes. Add the carrot slices and continue cooking for 2-3 minutes. Add the garlic slices and cook another 2-3 minutes. Deglaze with the chicken stock. Add the potatoes and bring everything to a boil, then reduce the heat and let simmer for about 15-20 minutes until the potatoes are soft. Then add the kale to the pot and let it cook for 2-3 minutes only. Season well with salt and pepper and serve with some bread, if desired.
Notes
Enjoy cooking!
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