I know that kale is one of those foods that has become super trendy these past few years, but I’ve been eating the green stuff since I was a kid in the form of this creamy and light soup. There are a few versions that you can make, but this is my most favourite one. If you’ve ever been to a Portgueuse wedding there is a 99% chance you have already tried this, and for those of you that haven’t, you won’t be disappointed!
There are so many dishes that I love and have been eating since I was a kid, but I’ve never actually taken the time to write down the recipe. I’m slowly starting to bug my mom for all of them, but it can be difficult at times because she can make most of the traditional dishes with her eyes closed and doesn’t actually follow a recipe, which means I have to try and interpret “a little of this” or “a spoon of that”…so far so good though!
I have included two preperation methods in the directions. One is made with homemade beef stock that will only add an extra 10-15 minutes to your cooking time, and the other version is made with store-bought beef broth (which can be vegan) and excludes any meat. Both ways are just as delicious, so it really comes down to preference.
Caldo Verde (Portuguese Kale Soup)
10 cups water
1/2 lb beef shoulder roast, cut into 3 pieces (or 2 beef bouillon cubes)
6 medium potatoes
1/2 chorizo sausage (optional)
4 cups finely chopped kale
1/4 cup extra-virgin olive oil
2 tsp salt
1. Fill a large pot with water and add beef and salt. Bring to a boil, cover and let simmer on low for 10-15 minutes.
2. While making the broth, dice potatoes into 1-inch cubes. Remove beef and set aside. Add potatoes and chorizo and bring to a boil.
3. Lower heat to med-high, partially cover pot and boil for 15 minutes.
4. Remove chorizo and set aside. Blend the potatoes and broth until creamy. You may have to do this in 2-3 batches or you can use an immersion blender.
5. Return puree to pot and bring to a low simmer. Thinly slice chorizo and add back to the pot. Add kale and oil and stir until wilted and bright green.
6. Serve warm.
For a Vegan/Quicker Option:
1. Fill a large pot with water and add bring to a boil. Add beef bouillion (use a vegan version such as McCormick if choosing vegan option) and potatoes, partially cover and boil at med-high heat for 15 minutes.
2. Blend the broth and potatoes (as above). Return to pot and bring to a simmer.
3. Add kale and olive oil and stir until wilted and bright green.
NOTE: The beef can be shredded and used in salads or sandwiches for lunches or dinner.