Caldo Verdi (with Kale)

This traditional Portuguese winter dish Caldo Verde is usually made with chorizo but just leave it out if you don’t eat meat.


  • Large bunch kale
  • 6 large potatoes
  • 2 onions, finely chopped
  • 4 cloves of garlic, crushed
  • 60ml /2 ¼ fl oz olive oil
  • 1.5 lts veg or chicken stock
  • 2 bay leaves
  • smoked paprika (optional)
  • 1 chorizo sausage (optional)


Sauté the onions and garlic in the olive oil in a large pan until translucent. If using sausage, chop into small chunks and add to the onion. Sweat the onions and sausage, (if using) for a few more minutes and then add the diced potatoes. Add the stock, seasoning and bay leaves, and cook until the potatoes are soft. Meanwhile, chop the washed kale very finely. When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth. Simmer for a few more minutes. Mix the smoked paprika with some olive oil to make a dressing, and swirl this into the soup. Serve with crusty bread.

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