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portuguese soul food recipe

Rustic Caldo Verde (Portuguese Potato and Kale Soup)

This traditional Portuguese soup transforms humble ingredients into a hearty, soul-warming meal. The mashed potatoes create a silky broth while crispy pepperoni adds a smoky depth. Finished with bright lemon juice, this comforting soup is perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Soup
Cuisine: Portuguese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups low sodium chicken broth
  • 4 cups kale stemmed and sliced into thin strips
  • 2 cups yellow onions diced
  • 2 1/2 pounds russet potatoes peeled and sliced 1/8 inch thick
  • 2 tablespoons olive oil
  • 2 tablespoons garlic minced
  • 1 tablespoon fresh lemon juice
  • 1/2 pound pepperoni peeled and sliced 1/4 inch thick
  • 1/2 teaspoon crushed red pepper flakes
  • Salt to taste

Equipment

  • Large stockpot
  • Skillet
  • Potato masher

Method
 

  1. Heat olive oil in a large stockpot over medium-high heat.
  2. Add the sliced potatoes and cook until they begin to brown slightly, developing a rich color and flavor.
  3. Add the diced onions and crushed red pepper flakes. Cook until the onions soften and become translucent, about 5 minutes.
  4. Stir in the minced garlic and cook until fragrant, about 30 seconds.
  5. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes, until potatoes are tender enough to mash.
  6. While the soup simmers, remove casings from pepperoni if necessary, slice into 1/4-inch pieces, and cook in a separate skillet until they render their fat and brown lightly on both sides.
  7. Once potatoes are tender, use a potato masher to break them up partially, creating a chunky texture that thickens the broth while maintaining some potato pieces.
  8. Add the cooked pepperoni to the soup.
  9. Stir in the kale strips and cook for just 2-3 minutes until wilted but still vibrant and with some texture.
  10. Season with salt to taste.
  11. Just before serving, stir in the fresh lemon juice to brighten the flavors without discoloring the kale.

Notes

For an authentic version, substitute Portuguese linguiça or chouriço for the pepperoni. Lacinato (dinosaur) kale works beautifully in this recipe, though curly kale is traditional. The soup will thicken as it stands - thin with additional broth if desired.
Store leftovers in the refrigerator for up to 4 days. The flavor actually improves overnight as ingredients meld together. Reheat gently on the stovetop, adding a splash of broth if needed.