Caldo verde (Green Soup), the national soup of Portugal, also happens to be among the great regional dishes of southeastern New England.  Note: Gaspar’s Chourico or Linguisa is the best for this soup receipe. 

Ingredients

  • 1 pound of Autumn Harvest Orchard’s fresh Kale, well washed and drained and chopped
  • 3/4 pound Portuguese chourico or linguisa sausage links (slice & quartered). 
  • 1/3 cup olive oil
  • 2 large onions, finely chopped
  • 1 pound Red potatoes (6 potatoes), peeled, halved, quartered and diced (1 inch)  
  • 6 cups water or beef or chicken stock enough to cover vegtables 
  • 1 can Red Kidney Beans (wash and drained)
  • Sea salt and pepper to taste (optional)
  • 1 teaspoon hot dry red pepper flacks or more to taste (optional)

Directions

  • Trim off and discard the any tough stems of the kale. If stems are not tough they can be used in soup. Stack the leaves, 4 or 5 at a time, roll up tightly like a cigar, and cut crosswise into the thinnest strips possible. Set aside.
  • Cut the sausages in 1/2-inch slices. (If you prefer to remove the thin casings, gently pull them down from the tops of the links before slicing.)
  • In a large heavy pot, sauté onions in olive oil, stirring occasionally, until soft and translucent, 5 to 8 minutes. Add 6 cups of water or broth to the pot and add chopped kale.  Simmer until kale is tender.  Add potatoes, chourico and kidney beans and cook an additional 30 minutes.
  • Season with salt and pepper to taste. Lower the heat and simmer the soup, partly covered, until the potatoes are soft. 
  • Serve in warmed soup bowls with crusty slices of “Portuguese Bread.” 

Fresh local organic Kale is a great way to add calcium and vitamins to your diet!