The popular Portuguese Caldo Verde soup is loaded with potatoes, collard greens or kale and ham hock or chorizo. It’s a hearty favorite perfect for the coldest days of winter.
Caldo Verde is a popular soup in Portuguese and Macanese cuisine made with potatoes, collard greens/kale, olive oil and salt. Other ingredients such as garlic, onions, ham hock, chorizo or linguiça can be added to enhance the flavour. This dish is then accompanied with a corn bread named broa which is used for dipping in to the hearty broth. This dish is a celebratory dish in Portugal hence you will see it in weddings, birthdays and other celebrations.
This dish originated in the Northern province of Portugal called Minho and now it is has a big global footprint and can be seen on places influenced but the Portuguese like Macau, Brazin, New Jersey and Rhode Islands. Today we will not be making it traditionally as I will be using a whole bacon hock to give it a much richer flavour.
Portuguese Caldo Verde SoupAng Sarap
- 2 pcs 400g bacon hock
- 1 large bunch curly kale roughly chopped
- 3 large floury potatoes peeled and cubed
- 8 cups chicken stock
- 1 large white onion finely diced
- 4 cloves garlic minced
- extra virgin olive oil
- 3 tbsp butter
- freshly ground black pepper
- In a stock pot add butter then sauté garlic and onion in low heat until onions are soft.
- Add some olive oil then gently brown then bacon hock on all sides.
- Pour the chicken stock then bring it to a boil. Cover the stock put and bring to simmering heat, cook for 1 hour and 15 minutes.
- Add the kale and potato, then continue to simmer in low heat for 30 to 45 minutes or until the potatoes become very soft and easy to mash.
- Season with salt and freshly ground black pepper then serve.
Hi I am Raymund a Filipino living in New Zealand, I’m not a cook nor a chef but I love cooking and it is my passion. My real job is an IT Professional whose devotion is to develop applications (I have a Software Development blog for those who might be interested), my brain is abused at work on a daily basis so cooking at the end of the day acts as my therapy for stress release. I have been cooking since I was 7 years old and since then almost every day I prepare our dinner and weekend meals, I usually try to cook dishes that we had tried and ordered in different restaurants that’s why you will see a lot of varieties at my blog Ang Sarap (angsarap.net). I learned cooking mostly by observing my Aunt who cooks for us when I was younger, I learned to bake by assisting my Mom during my younger years and for the native dishes I learned it from my Grandmother.My other passion is photography which explains the photos you see here and travelling which explains the variety of dishes and reviews of restaurants from all over the world.