Caldo Verde
(Portuguese Kale Soup)
by Chef John Villa
Pico, NYC
Recipe adapted by Irene Sax
Serves 6 to 8

Considered by many to be Portugal's national dish, caldo verde is found everywhere—in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.
 
   
convert  Ingredients 
1/4 cup  olive oil 
1 large  Spanish onion, diced 
2 cloves  garlic, thinly sliced 
10 ounces  chouriço, diced 
6 medium  potatoes, peeled and diced 
8 cups  cold water 
1 pound  kale or collard greens, cut into very fine julienne 
   Salt and pepper to taste 
    
 
   Method 
1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes. 

2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.