Caldo verde (Portuguese potato and kale soup with sausage)
By J. Kenji López-Alt for Serious Eats – submitted by Lori, Yorkville CSA This creamy soup takes about 15 minutes to prepare and another 30 minutes to cook. The mixture of russet and Yukon Gold potatoes gives optimal taste and texture—but it’s just fine with any kind of potato.
Equipment
- Dutch oven or large saucepan
Ingredients
- 2 TBS unsalted butter
- 1 medium yellow onion or large leek finely diced (about 8 oz)
- 3 medium cloves garlic sliced (about 1 TBS)
- Kosher salt and freshly ground black pepper
- About 6 TBS extra-virgin olive oil
- 1 large russet potato peeled, quartered, and cut into ¼-inch slices (about ½ lb)
- 2 medium Yukon Gold potatoes peeled, quartered, and cut into ¼-inch slices (about ½ lb)
- 6 cups homemade or store-bought chicken stock
- 1 bunch curly or lacinato kale tough stems removed, leaves roughly chopped (about ¾ lb)
- 12 oz cooked linguiça or other garlicky pork sausage cut into ¼- to ½-inch slices (leave out the pork to make this vegetarian)
- Minced fresh chives for garnish (optional)
Instructions
- Click here for instructions (Serious Eats)