Caldo Verde (Portuguese Sausage Kale Soup)

Ingredients

• 12 ounces linguica sausage, sliced
• 1 tablespoon olive oil
• 1 onion, finely diced
• 1 pinch salt
• 3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
• 2 teaspoons salt, plus more as needed
• 2 quarts chicken broth or water
• 2 pounds kale - trimmed, chopped, rinsed, drained
• 1 pinch cayenne pepper (Optional)

Directions

Step 1: Slice the linguica sausage into 1/4-inch rounds. Heat olive oil in a pot over medium-high heat.

Step 2: Add the sausage to the pot and saut until it turns brown and renders some fat, about 3 to 5 minutes. Use a slotted spoon to transfer the sausage to a dish, leaving the rendered fat in the pot.

Step 3: Reduce the heat to medium-low, then add the finely diced onion and a pinch of salt. Stir the onions occasionally and cook until they soften, about 4 to 5 minutes.

Step 4: Add the sliced potatoes to the pot. Sprinkle in 2 teaspoons of salt and pour in the chicken broth (or water). Increase the heat to high and bring the mixture to a simmer.

Step 5: Once it reaches a simmer, reduce the heat to medium-low and cook until the potatoes are tender, about 8 to 10 minutes.

Step 6: When the potatoes are tender, carefully mash them in the broth using a potato masher. Mash them until broken up or completely smooth, depending on your preference.

Step 7: Add the chopped kale to the pot, a handful at a time, stirring to incorporate each addition. Once the kale is added, return the browned sausage to the pot.

Step 8: Bring the soup back to a simmer over medium-high heat. Once it begins to simmer, reduce the heat to medium-low and cook until the kale is tender, about 45 minutes.

Chef's Notes

For the best flavor, try to find Portuguese linguica sausage. However, any cured, spicy, smoked sausage will work well. Andouille sausage or dried chorizo are also great alternatives. As always, feel free to adapt the recipe to your taste, but I recommend sticking with russet potatoes for the best texture.

Nutrition Facts (per serving)

• Calories: 565
• Total Fat: 26g (33% Daily Value)
• Saturated Fat: 9g (43% Daily Value)
• Cholesterol: 56mg (19% Daily Value)
• Sodium: 2851mg (124% Daily Value)
• Total Carbohydrate: 62g (23% Daily Value)
• Dietary Fiber: 7g (24% Daily Value)
• Total Sugars: 4g
• Protein: 25g (50% Daily Value)
• Vitamin C: 197mg (219% Daily Value)
• Calcium: 248mg (19% Daily Value)
• Iron: 6mg (31% Daily Value)
• Potassium: 1901mg (40% Daily Value)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you're following a medically restrictive diet, consult your doctor or dietitian before preparing this recipe.