Caldo verde
caldo verde
Potato soup, hair-thin kale, a slice of chouriço — Minho in a bowl.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: caldo verde.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Caldo verde is potato blended into a silk, then ribbons of Portuguese cabbage (or kale) cooked just until they go bright, with chouriço. It should not be a chunky minestrone. The green is cut so thin it looks like grass.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Simmer potato, onion and garlic in water until soft. Blend silky. Salt.
25 minStep 2
Return to the pot, add greens 5 minutes. Slice of sausage on top, oil.
8 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Chouriço → Chorizo or skip
Smokier or quieter.
Tips
- The greens should not be army-drab. Five minutes, not fifty.
- Vegetarian: skip the sausage, keep the oil.
History & culture
Minho and the national comfort soup. Bread. A green wine if you are doing it properly.
A peasant pot that restaurants made ceremonial. Kale is the grocery stand-in for couve-galega.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Sharon Hahn Darlin via Wikimedia Commons (CC BY 2.0). https://commons.wikimedia.org/wiki/File:Most%20delicious%20sopa%20do%20dia%20(caldo%20verde%20today)%20%E2%82%AC1.40%20(Forgot%20the%20name%20of%20the%20tasty%20pastry.)%20Ponta%20Delgada%2C%20S%C3%A3o%20Miguel%2C%20Azores%20(A%C3%A7ores)%20Archipelago%2C%20Portugal%20(49028608628).jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Caldo verde take?
50 min all in — 15 min prep, 35 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Blender.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Chouriço → Chorizo or skip. Smokier or quieter.
Any tips from this recipe?
The greens should not be army-drab. Five minutes, not fifty. Vegetarian: skip the sausage, keep the oil.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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