Caldo Verde (Portuguese Soup) Recipe

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Caldo Verde (Portuguese Soup)

From Dorothy McNett's recipes at

2-3 medium potatoes, about 1 pound
6 cups water
2 teaspoons sea salt
1/3 cup extra virgin olive oil
1/4 teaspoon freshly ground peppercorns
4 oz. linguica or chorizo, or other garlic seasoned smoked pork sausage
1/2 pound fresh kale or collard greens

Peel (if desired) and slice the potatoes into 1/4 inch rounds. Combine potatoes, water, and salt in stock pot and bring to a boil, reduce to medium and cook the potatoes for about 15 minutes, or until tender. In meantime, slice the sausages into 1/4 or 1/2 inch rounds. Lightly brown the slices in a skillet several minutes and set aside. Wash the greens and trim away any bruised spots, stripping the leaves from the stems. Bunch the leaves and roll up tightly and then slice them into very thin strips. Set aside. When the potatoes are tender, using a potato masher or heavy spoon, mash the potatoes in the water to form a fairly smooth mixture. You may need to use a slotted spoon to remove the potatoes to mash them in another bowl, and then add back to the boiling water. Add the olive oil, pepper, and sliced sausages and bring to a boil. Add the kale strips and boil 3-4 minutes. Serve at once, with a plate of good bread.

Recipe created 2005-12-26.

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