Caldo Verde Jon’s Style

Caldo Verde Jon's Style Recipe - Traditional Portuguese Dish

Region / culture: Portugal | Preparation time: 30 minutes | Cooking time: 4 hours | Servings: 6-8

Introduction

Caldo Verde, a traditional Portuguese soup, is a hearty and comforting dish that is perfect for a cold day. This recipe puts a unique twist on the classic dish, adding in some extra vegetables and flavors to make it even more delicious.

History

Caldo Verde has been a staple in Portuguese cuisine for centuries. Originally a simple peasant dish made with just potatoes, onions, and kale, it has evolved over time to include a variety of ingredients such as sausage and beans. It is now enjoyed by people all over the world for its rich and satisfying flavors.

Ingredients

4 – 6 potatoes, any kind. If they're russets or thick-skinned, peel them. Otherwise, dice them into 0.5” to 0.75” cubes.
2 – 5 links of chourico or linguica. chourico is spicier. Choose one or mix them if desired. Slice, dice, or peel the casing and crumble to your taste.
1 – 2 medium onions, or 1 large one. Any onion is fine, but I prefer Spanish for this recipe. Roughly dice them or cut them into 0.5” pieces. They will slow cook and remain visible in the stew.
1 – 2 bunches of kale or Portuguese cabbage. Any 'green' will work (‘Caldo Verde’ means green broth in Portuguese), but the flavor varies with different greens. I usually use kale as it is affordable, easy to find, and delicious. spinach can be used as an alternative. Keep in mind that the plant looks large and fluffy until it wilts.
~2 – 3 cups of chicken broth. I currently use bullion cubes, so I dilute the broth by about 0.25 with water. The excess moisture will evaporate during cooking, preventing the stew from being overpowered by the chicken flavor. The amount of liquid used determines the thickness of the final result, ranging from broth-like to stew-like consistency.
~1 – 2 tbsp of minced garlic. Pre-diced garlic from jars is commonly used. If you prefer to cut it yourself, go ahead.
Other veggies – I added peppers and zucchini to the last one. Some people include chickpeas, fava beans, or kidney beans. celery can also be added. Use whatever you have in the crisper, but don't add too much. Let the top four ingredients dominate the stew.
salt and pepper to taste. I typically use approximately twice the amount of pepper stated in most recipes.
Goya makes a Portuguese seasoning packet labeled 'Con Azzafron' (meaning 'with saffron'). It comes in an orange box with yellow and green stripes. I purchased it from the Portuguese/American store in West Warwick, RI. This spice is not necessary, but it adds a lot of flavor to any Portuguese recipe. The seasonings in the meat itself also contribute to the taste, albeit to a lesser extent.

How to prepare

Pour the broth into a crockpot. It is recommended to heat the broth beforehand, either by microwaving it or boiling it in a saucepan.
Turn on the crockpot and set it to 'low' heat. Cover the crockpot. Whenever you want to add ingredients, remove the cover, add the ingredients, and then replace the cover to maintain the temperature.
Peel and dice the potatoes, then add them to the crockpot. The size and shape of the potato pieces don't matter.
Peel and dice the onions, then add them to the crockpot.
Peel, dice, or prepare any other vegetables you want to add, then add them to the crockpot.
Skin, dice, or slice the chourico/linguica and add it to the crockpot.
You can now add any type of beans. Canned beans are recommended.
Add salt and pepper to taste.
Take a break and let the pot heat up for about an hour.
Now it's time to add the verde (green) to the caldo (soup). Kale has a thick and tough vein at its center. Peel the leaf off the vein and roughly chop it. If you are using a vegetable with a softer vein, like Portuguese cabbage, you can include it in the chop.
At this point, the crockpot is almost full and there are a lot of bushy green leaves. That's okay. Remember the comment about wilting? This is where it comes in. Add as many leaves as will fit under the lid without releasing too much steam, and wait for about 15-30 minutes.
Stir in the wilted kale and then add more as before.
Repeat the previous step as necessary.
After approximately 3-4 hours, roughly stir and mash the potatoes a bit. Make sure to stir along the edges to pull the mashed parts away from the walls of the pot. This is a good time to taste the broth and check the consistency of the soup/stew.
Add any additional ingredients you think will enhance the flavor. If the Caldo Verde is too thin, remove the lid (drain the condensation into the sink) and stir roughly once every 30 minutes for the next couple of hours. The soup will thicken through evaporation, and it's enjoyable to see it come together into a delicious meal.

Variations

Try using different types of sausage or beans to change up the flavors of the dish.
Add in some diced tomatoes or bell peppers for a pop of color and extra nutrients.

Cooking Tips & Tricks

Be sure to heat the broth before adding it to the crockpot to help speed up the cooking process.

- Don't be afraid to add in extra vegetables or seasonings to customize the dish to your taste.

- Stir the soup occasionally while it cooks to ensure that all the flavors are well combined.

Serving Suggestions

Serve the Caldo Verde with a side of crusty bread for dipping.

Cooking Techniques

This recipe uses a crockpot to slowly cook the ingredients together, allowing the flavors to meld and develop over time.

Ingredient Substitutions

Feel free to use any type of sausage or beans that you prefer in this recipe.

Make Ahead Tips

This dish can be made ahead of time and reheated when ready to serve.

Presentation Ideas

Garnish the Caldo Verde with a sprinkle of fresh parsley or a drizzle of olive oil before serving.

Pairing Recommendations

This soup pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat until warmed through.

Nutrition Information

Calories per serving

- Approximately 350 calories per serving

Carbohydrates

- Potatoes: 37g per serving

- Onions: 11g per serving

- Beans: 20g per serving

Fats

- Sausage: 15g per serving

Proteins

- Sausage: 25g per serving

- Beans: 10g per serving

Vitamins and minerals

Kale: High in Vitamin K, Vitamin A, and Vitamin C

- Spinach: High in Iron and Vitamin K

Alergens

Contains pork sausage

Summary

This dish is high in carbohydrates and proteins, making it a filling and satisfying meal. It is also packed with vitamins and minerals from the vegetables used in the recipe.

Summary

Caldo Verde Jon's Style is a delicious and comforting soup that is perfect for a cozy night in. Packed with hearty vegetables, flavorful sausage, and nutritious beans, this dish is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe. It was a sunny afternoon in the bustling city of Lisbon, Portugal. I was wandering through the narrow streets of the Alfama district, taking in the sights and sounds of this vibrant city. As I turned a corner, I stumbled upon a small, unassuming café tucked away in a quiet alleyway.

The aroma of simmering spices and herbs wafted through the air, drawing me in like a magnet. Curious, I peeked through the open doorway and saw a man in a white apron stirring a large pot of steaming soup. Intrigued, I decided to take a seat at one of the wooden tables and ordered a bowl of the soup.

As I took my first spoonful of the rich, flavorful broth, I knew I had discovered something special. The soup was a traditional Portuguese dish called Caldo Verde, a hearty soup made with kale, potatoes, and chorizo. But this version had a unique twist that set it apart from any other I had tasted before.

I struck up a conversation with the chef, whose name was Jon. He was a kind and jovial man with a passion for cooking that was evident in every dish he prepared. I asked him about the recipe for the Caldo Verde, and to my surprise, he offered to share it with me.

Over the next few hours, Jon patiently guided me through the steps of making his special Caldo Verde. He explained the importance of using fresh ingredients, the precise timing of each addition, and the secret blend of spices that gave the soup its distinctive flavor. I watched in awe as he worked his magic in the kitchen, transforming simple ingredients into a culinary masterpiece.

When the soup was finally ready, Jon ladled a steaming bowlful into a rustic ceramic bowl and garnished it with a drizzle of olive oil and a sprinkle of paprika. I took a tentative sip and was transported back to the cobbled streets of Lisbon with every mouthful. The soup was a symphony of flavors, with the smoky chorizo complementing the earthy kale and creamy potatoes perfectly.

As I savored the last spoonful of soup, I knew that this recipe was something special. It was more than just a dish; it was a piece of Jon's heart and soul poured into a humble bowl of soup. I knew that I had to bring this recipe back home with me and share it with my family and friends.

When I returned to my own kitchen, I set out to recreate Jon's Caldo Verde. I meticulously measured and chopped, simmered and stirred, following his instructions to the letter. And when the soup was finally ready, I served it to my family with a sense of pride and satisfaction.

Their eyes lit up with delight as they tasted the soup, and I knew that I had succeeded in capturing the essence of Jon's Caldo Verde. From that day on, it became a staple in our household, a dish that brought us together around the dinner table and warmed our hearts on cold winter nights.

As the years went by, I continued to make Jon's Caldo Verde, tweaking the recipe here and there to suit my own tastes. And with every pot of soup I made, I felt a deep connection to that sunny afternoon in Lisbon, where a chance encounter with a kind chef had led me to discover a recipe that would become a cherished part of my culinary repertoire.

So here it is, my beloved family and friends, the story of how I learned to make Caldo Verde Jon's Style. May this soup warm your bellies and your souls, just as it has done for me countless times before. Bon appétit!