A few years ago, after a public vote, "green broth" was announced as one of the seven wonders of Portuguese cuisine. Caldo Verde is valued ... as an addition to the soup. Heat 2-3 tablespoons ...

Once water boils, pour it over greens. Let them soften and steam-dry in colander at least 5 minutes. Once creamy soup base has simmered 15 minutes, add chouriço rounds. Simmer until chouriço ...

In a large soup pot, simmer the potatoes in the broth and salt over medium heat, uncovered, until potatoes are tender. Cool slightly. Saute the greens in a skillet with the oil, and add a little broth ...

I started making it as a traditional caldo verde, using leafy kale and Portuguese chouriço. One day, when I was craving the soup, I couldn't find leafy kale in any of the markets, so substituted ...