caldo verde recipe
The Best caldo verde recipe
What I love most about Caldo Verde is how it’s packed with nutrients. The kale is loaded with vitamins A and C, while the potatoes bring fiber and complex carbs for steady energy. The garlic and onion add flavor without excess calories, and the olive oil keeps it healthy without sacrificing taste. It’s the kind of dish that feels indulgent but actually nourishes you, which is why I always make sure to cook it with care. My kids will eat it straight from the pot, and my husband always says it’s the perfect way to start a meal—something hearty but easy to share. It’s also incredibly adaptable; we’ll sometimes add a splash of cream for extra richness or swap in some chorizo if we’re feeling spicy, but the base stays the same because that’s what makes it special. It’s the kind of dish that feels like home, whether you’re cooking for a family dinner or just a quiet evening at the table.
Caldo Verde Recipe
A traditional Portuguese soup featuring tender kale, potatoes, and garlic in a rich tomato-based broth, topped with crispy fried potatoes. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) diced potatoes
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 cups (480ml) vegetable or chicken broth
- 4 cups (about 1.5 lbs) chopped kale
- 1/2 cup (100g) grated Parmesan cheese (optional)
- 1 cup (200g) diced potatoes
- 1/2 cup (100g) all-purpose flour
- 2 large eggs
- 1/2 cup (120ml) milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
👨🍳Directions
-
1
In a large pot, combine diced potatoes, onion, and garlic. Add broth, crushed tomatoes, tomato sauce, bay leaf, oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. -
2
While the broth simmers, heat a little oil in a saucepan. Add chopped kale and sauté for 3-4 minutes until wilted. Remove from heat and set aside. -
3
For the topping, mix diced potatoes, flour, eggs, milk, salt, and pepper in a bowl until well combined. -
4
Heat oil in a frying pan over medium heat. Drop spoonfuls of the potato mixture into the pan, flattening slightly. Fry until golden brown on both sides (about 3-4 minutes per side). Drain on paper towels. -
5
Once the broth has simmered for 15 minutes, stir in the sautéed kale. Cook for another 5 minutes until the kale is tender. Adjust seasoning if needed. -
6
Serve the Caldo Verde hot, topped with fried potatoes and sprinkled with grated Parmesan cheese if desired.
🔧Equipment
- Large pot
- Medium saucepan
- Knife and cutting board
- Mixing bowls
- Slotted spoon
- Frying pan
- Wooden spoon
- Colander
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of cream at the end.
- You can use frozen kale to save time.
- Adjust the salt level according to your taste preferences.
- Substitute chicken broth with vegetable broth for a vegan option.
Variations
- Add smoked sausage or chorizo for a savory twist.
- Include diced carrots or celery for added vegetables.
Watch Video Of How Caldo Verde Recipe Works
❓ Frequently Asked Questions About Caldo Verde
1. What is Caldo Verde, and where does it originate from?
Caldo Verde is a traditional Portuguese soup made primarily from potatoes, kale (or collard greens), garlic, and sometimes chorizo or bacon. It’s a hearty, comforting dish that originated in the coastal regions of Portugal, particularly in the Algarve and the Azores. The name translates to “green broth” because of the vibrant green color from the vegetables, especially the kale.
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2. Can I substitute kale for another green vegetable in Caldo Verde?
While kale is the traditional choice, you can substitute it with other leafy greens like spinach, Swiss chard, or even broccoli rabe (rapini) for a slightly different texture. However, kale adds the most authentic flavor and depth to the dish. If using spinach, it may soften more quickly, so adjust cooking time accordingly.
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3. Is Caldo Verde typically made with meat, or is it a vegetarian dish?
Traditionally, Caldo Verde is a vegetarian soup made with just potatoes, kale, and garlic. However, many variations include chorizo, bacon, or smoked sausages (like Portuguese francesinha sausage) for extra flavor. If you want a meaty version, you can add diced pork or chicken, but the classic recipe leans vegetarian.
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4. How do I prepare the best texture for Caldo Verde—should it be creamy or chunky?
The ideal texture of Caldo Verde is chunky and hearty, with tender potatoes and slightly crisp kale. To achieve this, boil the potatoes until they’re soft but still hold their shape (about 10–15 minutes). For extra richness, some recipes include a splash of heavy cream or coconut milk, but the traditional version stays light and brothy. Avoid blending it too smooth—leave some texture for a rustic feel.
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5. Can I make Caldo Verde ahead of time, and how should I store it?
Yes, Caldo Verde tastes even better the next day! You can make it 1–2 days in advance and store it in the fridge in an airtight container. When reheating, add a splash of water or broth to prevent it from thickening too much. It also freezes well for up to 3 months—simply thaw and reheat gently before serving. If using chorizo or bacon, ensure it’s fully cooked before freezing to maintain safety.
