Caldo Verde
Caldo Verde is a traditional Portuguese soup made with collard greens or kale, potato and sausage. The Grubstake has been serving it to San Franciscans to warm their souls and to cure their hangovers for more than 50 years.
Ingredients
- 2 TB unsalted butter
- 1 each small yellow onion finely diced
- 3 medium cloves garlic minced
- 4 cups chicken broth
- 2 medium russet potatoes peeled and thinly sliced
- .5 bag pre-washed kale stems removed and roughly chopped
- 12 oz cooked andouille sausage cut into 1/4" slices
- 1 tsp Kosher salt or to taste
- .5 tsp Crushed Red Pepper (optional)
Instructions
- In a large pot or Dutch oven, melt butter over medium-low heat.
- Add onions until they start to soften before adding the garlic. Continue sauteeing until it’s all soft and fragrant.
- Add broth and raise the heat to medium-high until it begins to boil.
- Reduce head to medium, add potatoes and cover. Let it simmer until the potatoes are very soft and translucent, about 15 minutes.
- Stirring the soup with a whisk, break up the potatoes and until the soup is fairly smooth.
- Stir in sausage and continue to let it simmer for another 5 minutes.
- Stir in kale and let simmer for another 10-15 minutes until the kale is bright green and soft.
- Add salt and red pepper to taste. Serve Hot.