Caldo Verde
Kale and chouriço sausage come together in this Portuguese pork — 65 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel and roughly chop the potatoes, then soften the chopped onion and garlic in 2 tablespoons of olive oil in a large pot for about 5 minutes without colouring.
- Add the potatoes and water, season with salt, bring to the boil and simmer for 20 minutes until the potatoes are completely soft.
- Meanwhile, strip the kale from its stalks and slice the leaves into very fine ribbons, and cut the chouriço into thin rounds.
- Blend the cooked potato and onion mixture until smooth and creamy, then return it to the pot and bring back to a gentle simmer, loosening with a little extra water if it is too thick.
- Fry the chouriço rounds briefly in a dry pan for 2 minutes until they release their orange oil and are heated through, then set aside.
- Stir the shredded kale into the simmering soup and cook for just 5 to 8 minutes so it stays bright green and slightly firm.
- Season with salt and pepper, ladle into bowls, top each with a few slices of chouriço and a generous drizzle of the remaining olive oil, and serve hot.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Blender
What to serve with Caldo Verde
Tips & common questions
How long does Caldo Verde take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Caldo Verde is an original Portuguese recipe developed in-house by Consomee. Photo: Caldo verde.jpg by Mateus Hidalgo, CC BY-SA 2.5 br via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.