Portuguese kale and potato soup (caldo verde)
chatelaine.com
chatelaine.com
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Ingredients

  • 3 tbsp
  • extra-virgin olive oil, divided, plus more for garnish (optional)
  • linguica or chorizo sausage, cut into 1/4-in. coins (2 cups)
  • large onion, diced
  • 1 1/4 tsp
  • salt
  • 1/4 tsp
  • hot-red-pepper-flakes
  • garlic cloves, sliced
  • Yukon Gold potatoes, peeled and cut into small cubes (5 cups)
  • 900 mL
  • no-salt chicken broth
  • 2 cups
  • water
  • 1 bunch
  • kale or collard greens, thick stems removed and leaves thinly sliced
  • 1/4 cup
  • chopped parsley, (optional)

Instructions

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