Portuguese potato and kale soup with sausage (Caldo verde) from Serious Eats by J. Kenji López-Alt

  • potatoes
  • chicken stock
  • Show all ingredients...

  • EYB Comments

    Can substitute lacinato kale for curly leaf kale, and other garlicky pork sausage for linguiça sausages .

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Notes about this recipe

  • Eat Your Books

    Can substitute lacinato kale for curly leaf kale, and other garlicky pork sausage for linguiça sausages .

  • ksg518 on November 15, 2025

    This is a great version of caldo verde! I really liked the use of two kinds of potatoes. Leftovers hold up very well too,

  • Stephenn31 on July 22, 2025

    This was excellent - and tastes like more than the minimal ingredients. I used home made stock which may have helped, but the broth was very flavourful. When tasting for salt, don't forget that the sausage will give some off right at the end.

  • TrishaCP on February 02, 2019

    This was a really flavorful soup, even though my russet potato never broke down completely. I used regular kale as specified and it was very tasty.

  • Laura on January 13, 2019

    I made this yesterday with Tuscan kale and it was perfect for a cold, rainy day. I used my homemade turkey broth made from this year's Thanksgiving turkey, so I think that made it richer than if I had used chicken stock. Mashing the russets was a bit time-consuming but worth it, as it created a creamy texture that was a nice touch. Unfortunately, I didn't have linguica sausages, so subbed chicken Andouille and that was a mistake as it detracted from my overall enjoyment of the soup. Next time I'll make an effort to find the right sausages.

  • StoicLoofah on January 12, 2019

    Nice recipe. There was a suggestion in the notes to brown the sausage first, and that worked. Also if you have Portuguese Kale, it could be worth a shot.

  • doughet on December 18, 2018

    This was a very good, hearty soup. I used lacinato kale (tuscan/dino kale) and only waxy gold potatoes because I didn't have any russets handy. Because I didn't have the russet to break down in the broth, I pureed a few ladlefuls of the soup toward the end to add body to the soup. Great leftovers, too!

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