Caldo Verde

Caldo Verde is a popular soup in Portuguese and Macanese cuisine made with potatoes, collard greens/kale, olive oil and salt.

Caldo Verde is a popular soup in Portuguese and Macanese cuisine made with potatoes, collard greens/kale, olive oil and salt. Other ingredients such as garlic, onions, ham hock, chorizo or linguiça can be added to enhance the flavour. This dish is then accompanied with a corn bread name broa which is used for dipping in to the hearty broth. This dish is a celebratory dish in Portugal hence you will see it in weddings, birthdays and other celebrations.

This dish originated in the Northern province of Portugal called Minho and now it is has a big global footprint and can be seen on places influenced but the Portuguese like Macau, Brazin, New Jersey and Rhode Islands. Today we will not be making it traditionally as I will be using a whole bacon hock to give it a much richer flavour.

Caldo Verde

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 2 hours 15 mins
• Total Time: 2 hours 30 mins
• Yield: 5-6 1x
• Category: Main Course
• Cuisine: Portuguese

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Description

Caldo Verde is a popular soup in Portuguese and Macanese cuisine made with potatoes, collard greens/kale, olive oil and salt.

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Ingredients

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• 2 pcs 400g bacon hock
• 1 large bunch curly kale, roughly chopped
• 3 large floury potatoes, peeled and cubed
• 8 cups chicken stock
• 1 large white onion, finely diced
• 4 cloves garlic, minced
• extra virgin olive oil
• 3 tbsp butter
• salt
• freshly ground black pepper

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Instructions

1. In a stock pot add butter then sauté garlic and onion in low heat until onions are soft.
2. Add some olive oil then gently brown then bacon hock on all sides.
3. Pour the chicken stock then bring it to a boil. Cover the stock put and bring to simmering heat, cook for 1 hour and 15 minutes.
4. Add the kale and potato, then continue to simmer in low heat for 30 to 45 minutes or until the potatoes become very soft and easy to mash.
5. Season with salt and freshly ground black pepper then serve.

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