Caldo Verde (Portuguese Sausage Kale Soup)

Ingredients

12 ounces linguica sausage, sliced

1 tablespoon olive oil

1onion, finely diced

1 pinch salt

3 pounds russet potatoes, peeled and sliced 1/8 to 1/4inch thick

2 teaspoons salt, plus more as needed

2 quarts chicken broth or water

2 pounds kale – trimmed, chopped, rinsed, drained

1 pinch cayenne pepper(Optional)

Directions

Step 1

Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.

Step 2

Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.

Step 3

When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

Chef's Note:

I recommend trying to find Portuguese linguica, but pretty much any cured, spicy, smoked sausage will work. Andouille would be a great choice, as would a dried chorizo. As usual, feel free to adapt this as you see fit, but I wouldn’t change the recommended russet potatoes.

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