Caldo Verde is soup is a national and traditional favorite in Portugal. It originated in northern Portugal, but has spread over time throughout the country and abroad, most noticeably to communities and areas that had a significant Portuguese immigrant population– such as Rhode Island. This is most often consumed on St. John’s (Sao Joao) Day in June as a late dinner. For me, I find it a great dish any time of the year and any time of the day.
- 4 tablespoons olive oil, divided
- 1 pound kale, rinsed and julienned
- 1 onion, minced
- In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
- Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
- Mash or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
- Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender. Stir in the remaining tablespoon of olive oil and serve at once.