Caldo Verde Serves 4 Ingredients 5 to 6 ounces Portuguese linguica, cut in half lengthwise, then sliced ¼-inch thick 1/3 cup white wine (or 1/3 cup water and a squeeze of fresh lemon) ...

It was delicious – and I don’t think a thrifty Portuguese grandmother would protest too much at the substitution. After all, caldo verde isn’t an haute-cuisine soup; it’s just simple ...

Serves 4 Traditional “caldo verde,’’ Portuguese kale soup, is made with a meaty broth, plenty of greens, thin slices of chorizo, and potatoes. If you want to save a few minutes and boost ...

1.Heat 3 tablespoons olive oil in a medium soup pot, add onions and garlic and cook for 2 to 3 minutes until translucent, not brown. Add potatoes and water. Cover and boil gently over medium heat ...

Increase the heat to medium; once the pureed soup begins to boil, stir in the remaining kale, the cooked mushrooms, the remaining 3/4 teaspoon salt and the black pepper.

Stir in the potatoes, add the water and/or stock, and bring to a boil. Reduce the heat so the soup gently simmers. Cook until the potatoes are almost tender, 15-20 minutes.

Traditional “caldo verde,” Portuguese kale soup, is made with a meaty broth, plenty of greens, thin slices of chorizo, and potatoes.

This classic Portuguese soup delivers big flavor and plenty of nutrition thanks to a pound of slivered kale. 1/4 cup extra-virgin olive oil 1 (14- to 16-ounce) package fully cooked pork or beef ...