Although this classic Portuguese soup is simple to make, it requires the highest quality chorizo, a spicy and chewy smoked sausage. It's also best with a leafy kale, such as Russian kale or Tuscan cavolo nero.
(Portuguese Kale Soup) by John Villa Pico, NYC Recipe adapted by Irene Sax Considered by many to be Portugal's national dish, caldo verde is found everywhere â€” in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.
This soup, literally 'Green Soup', could be called the national dish of Portugal. It is traditionally made with a type of flat green cabbage called couve gallego.The method of slicing leaves like this is called a chiffonade in the French lexicon. ...
Caldo Verde recipe. Ready In: 60 min. Makes servings 693 per serving Ingredients: white beans, potatoes, smoked ham, kale, chorizo sausage, chicken broth, turnip, onion, garlic, oregano, salt and black pepper