Portuguese Kale and Potato Soup (Caldo Verde)
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  • 2 ½ - 3 cups peeled white or Yukon Gold potatoes, cut into 1 inch pieces
  • 1 yellow onion, quartered and larger segments separated
  • 1 Tbsp sea salt
  • 1 linguiça sausage, about 12 oz
  • ½ large bunch of kale (any variety will do, but I like Tuscan or flat-leafed kale)
  • extra virgin olive oil
  • additional sea salt to taste
  1. Bring potatoes, onion, and 1 Tbsp sea salt to boil in approximately 6 cups of water in a Dutch oven or large pot.
  2. Simmer until potatoes and onion are soft.
  3. While potatoes and onion are cooking, cook Linguiça sausage in a frying pan until brown and slightly crispy on the outside.
  4. Slice Linguiça into ½ inch disks.
  5. Also while potato and onions are cooking, remove thicker stems of the kale and shred using a food processor.
  6. Puree the potato and onion using an immersion blender until smooth (you can also use a blender)
  7. Return pot to the stove and add shredded kale.
  8. Cook until the kale is tender.
  9. Add additional sea salt to taste.
  10. Spoon soup into a bowl. Add a few slices of linguica and a drizzle of extra virgin olive oil. Enjoy!
Recipe by Family Gluten Free at http://www.familyglutenfree.com/2014/05/caldo-verde/