PORTUGUESE SAUSAGE AND KALE SOUP (CALDO VERDE)
A hearty Portuguese sausage, potato, and kale soup. It's simple and easy and a Portuguese staple dish.
Provided by murraytheb
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Saute sausage slices in a large nonstick skillet over medium-high heat until browned, 3 to 5 minutes per side. Transfer sausage to a plate, leaving any fat in the skillet.
- Add olive oil to the skillet and heat oil over medium heat; stir in onions. Cook and stir until the onions begin to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Return sausage to the pot and add chicken broth, potatoes, and pepper; bring to a boil. Add kale and cannellini beans, reduce heat slightly, and simmer until sausage is cooked through and potatoes are tender, about 30 minutes. Season with salt.
Nutrition Facts : Calories 586.4 calories, Carbohydrate 35.2 g, Cholesterol 81 mg, Fat 37.2 g, Fiber 5.4 g, Protein 27.5 g, SaturatedFat 12.8 g, Sodium 2334.4 mg, Sugar 3.2 g
CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)
This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g
PORTUGUESE KALE SOUP (CALDO VERDE)
I'm not sure where I found this recipe. It's more tomato-y than some versions (but then every one I've looked at here is quite different!). I'm also not sure whether herbs de Provence is appropriate to a Portuguese soup. But it's delicious, that's for sure!
Provided by lecole54
Categories Greens
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
- Add garlic and cook, stirring often, until fragrant (about 2 minutes).
- Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
- Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces.
- Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
- If soup is too thick, thin with more stock or water.
- Season with salt and pepper and serve hot.
- Will keep in fridge, covered, up to 5 days.
Nutrition Facts : Calories 423.7, Fat 21.6, SaturatedFat 5.2, Cholesterol 27.2, Sodium 1453.7, Carbohydrate 38.3, Fiber 6.9, Sugar 6.3, Protein 20.7
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- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Sauté the sausage rounds for 1 minute or two, until they are nicely browned. Transfer to a small plate and set aside. Add diced sausage to the pot and cook, stirring, for about 3 minutes, until they start to brown a bit. Transfer to small bowl and set aside.
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