Repisode 20: Caldo Verde

May 2, 2021

Written By High Gluttony

This delightful soup is easy and healthy! This is hands down the easiest thing we’ve attempted on High Gluttony. Here are our main take aways:

• Cutting the potatoes speeds up cooking time and makes it easier to mash them.

• Any well structured leafy green can work well for this soup. Brassicas are probably best suited and closely resemble the original cabbage used for original versions of this soup.

• Feel free to re-envision this recipe as you see fit for endless possibilities!

A Very Basic Caldo Verde Recipe

3-4 Tablespoons Olive Oil

4 Potatoes, Sliced

1 Pound Kale, julienned

1 Onion, Diced

3-4 Cloves Garlic, Sliced

6-7 Cups Broth or Stock

Black Olives or Spicy Aged Sausage (chouriço if you can find it) for Garnish

1. Heat a large pot and add the olive oil, and once shimmering add onions and sautee until translucent, about 5 minutes.

2. Add garlic and cook until fragrant 2-3 minutes. Add broth and potatoes and bring to a boil and then reduce the heat to a simmer and cook until the potatoes are mashable.

3. Mash the potatoes, then add thinly sliced kale and cook until tender.

4. Serve with black olives and/or spicy aged sausage.

Enjoy Repisode 20!

Taste of Portugal Cook Book

Leite's Culinaria - Caldo Verde

Serious Eats - Caldo Verde

High GluttonyCaldo VerdePortugalSoupKalePotatoesBrothComfort Food

High Gluttony