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.
- Prep
- 15 min
- Cook
- 35 min
- Rest
- None
- 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.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
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 min
Step 2
Return to the pot, add greens 5 minutes. Slice of sausage on top, oil.
8 min
Nutrition
Per serving · estimate
- Calories
- 266 kcal
- Protein
- 7.1 g
- Carbs
- 35.9 g
- Fat
- 10.7 g
- Saturated fat
- 1.5 g
- Fibre
- 6.2 g
- Sugar
- 4 g
- Sodium
- 1113 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Gluten-free
- Dairy-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
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.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Caldo verde take?
50 min all in — 15 min prep, 35 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
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 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.
5 more questionsFewer questions
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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