Caldo Verde (Portugese Potato and Kale Soup)

I don't know about you, but after the heavenly excess of this past weekend, my pants are feeling a bit snug.  I need some simple food, and what better to satisfy that need than soup.  This soup only has four ingredients, but they are in perfect balance for a pure, nourishing meal.  I find it fantastic on a cold, rainy night, or when I feel a cold coming on.  The kale tastes fresh and green and adds to the soup's restorative powers.  It's also extremely easy and quick to make so it will give you a break if you have been spending a lot of time in the kitchen.

My mother learned to make this soup when my father was posted in Portugal in the mid-70s.  She made it many times when we were growing up, and now it is comfort food for me.  The Portugese sometimes make it with sausage, but we never did, and it's delicious as it is.

For some reason both of my girls will eat kale.  Even Chloe, who turns up her nose at food most kids love--trying to make a cookie that girl will eat is quite a challenge--laps up this soup.  And while I was cooking, Chloe entertained herself with the potato peels, starting with a nest and progressing to a face with eyebrows.

 
I'm still working on getting Oscar to like caldo verde, but maybe after a few more bowls, he will see the light.  As for me, it is exactly what I need to get myself in shape before I start that holiday baking.

Caldo Verde

The flavors of this soup are very mild so it will be best if you use fresh kale, sufficient salt, and a tasty olive oil.

Serves 6
10 minutes preparation time
25 minutes cooking time

3-4 medium potatoes, peeled and cubed
5 cups kale, stems removed and finely chopped
1 teaspoon salt
4 tablespoons good quality olive oil

Put the potatoes in a medium-sized soup pot and cover them with water by about 1 inch.  Bring the water to a boil, reduce the heat to a simmer, and cook uncovered until the potatoes are tender, about 20 minutes.  Mash the potatoes into the water.

About 10 minutes before you are ready to serve the soup, add the kale and the salt.  Cook the kale for 4 to 5 minutes or until the greens are tender but still retain a bit of crunch.  The soup should be thick but if it needs more liquid, add a bit more water.  Add the olive oil.  Taste for seasoning and add more salt, if you like.  Serve hot. 

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Comments

[Sarah]

I just made this on the perfect cold rainy night for it -- the kale is barely cooked, and still very fresh tasting when you eat it, which is delicious. I have also had it with collard greens in stead of kale, and they work just fine. Yummmmm.....

[Margy]

I'll have to try it with collard greens, Sarah. Thanks for the suggestion.

[Kasey]

What a beautiful blog. I went to Portugal a few years ago, and ate this soup everywhere (though it always came with a hearty piece of chorizo). I may sub in some smoked paprika to give it a nice toasty flavor.