Portuguese kale soup with chorizo (caldo verde) from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • anya_sf on July 31, 2023

    I had Italian sausage, which I cooked in the pot before adding the onion, and just 8 oz potatoes, so I added a can of borlotti beans. Mashed some beans and potatoes for body. As pistachiopeas said, the soup needed a lot of salt, but was surprisingly flavorful considering it's made with water.

  • Laura on August 24, 2016

    Pg. 109. An abundance of kale and potatoes lead me to this recipe. And, while not the best caldo verde I've ever made, it was good comfort food.

  • pistachiopeas on March 08, 2015

    One needs to add quite a bit of salt but otherwise excellent. Freezes well.

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