This one-pot Portuguese Sausage and Kale soup [Caldo Verde Recipe], comes together in just 30-minutes for an easy weeknight meal. It tastes even better the next day, so you might want to make a double batch!
Stock Pot or Dutch Oven
1tspExtra-virgin olive oil
1LargeOnion, chopped fine
5 cloves Garlic, minced (about 2 teaspoons)
1poundKale, coarsely chopped, stem removed
1 tspSea salt, fine. More or less to taste. [See Note 1]
1tsp Ground black pepper
1canWhite kidney beans15 oz, drained and rinsed, (also called Cannellini Beans)
2mediumPotatoes, peeled and diced. Russets, red, or Yukon Gold work best here.
1tspred pepper flakesoptional
1canFire Roasted Diced tomatoes15 oz, do not drain
2quartsChicken brothlow sodium cooking stock
2tbspApple Cider Vinegaroptional
Heat oil in a deep pot over medium-high heat. Add onions, cover, and cook for 5 minutes or until the onions become translucent. Stir occasionally.
Add garlic and kale to the pot. Cover pot and wilt greens for about 2 minutes. Season with salt and pepper.
Add beans, chourico, potatoes, bay leaves. red pepper flakes (optional), diced tomatoes, chicken broth, and cider vinegar to the pot. Bring soup to a full rolling boil, then reduce heat to a simmer and cook 10 to 15 minutes longer or until potatoes are fork-tender.
Remove from heat. Serve immediately. I recommend some crusty bread to soak up that amazing broth!
Add the salt incrementally, to taste. Depending on the sausage you use, you may need less salt than listed in the ingredients.
If your grocer does not carry Chourico or linguica sausages, some good substitutes are dried (cured) Spanish Chorizo sausage, smoked sausage, or andouille sausage.
The addition of the apple cider vinegar gives the soup a nice acidity and goes well with the greens. I recommend starting with half the amount indicated and adding more to taste.