Description
Hearty Portuguese soup, perfect for a chilly night.
Potatoes, kale, and smoky bacon hock create a rich, comforting broth.
Ingredients
Units
Scale
- 2 pcs (0.8 lbs) bacon hock
- 1 bunch curly kale (1 bunch) curly kale
- 3 large floury potatoes (3 large) floury potatoes
- 8 cups (1900 ml) chicken stock
- 1 large white onion (1 large) white onion
- 4 cloves garlic (4 cloves) garlic
- extra virgin olive oil
- 3 tbsp butter
- salt
- freshly ground black pepper
Instructions
- In a stock pot, add butter, then sauté garlic and onion over low heat until onions are soft.
- Add some olive oil, then gently brown the bacon hock on all sides.
- Pour in the chicken stock and bring to a boil.
- Cover and reduce heat to a simmer; cook for 1 hour and 15 minutes.
- Add the kale and potato, then continue to simmer over low heat for 30 to 45 minutes, or until the potatoes are very soft and easy to mash.
- Season with salt and freshly ground black pepper, then serve.
Notes
- For a richer flavor, use smoked bacon hock instead of regular bacon.
- If you don’t have chicken stock, you can substitute with vegetable broth.
- Leftover Caldo Verde can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 105 minutes
- Category: Soup
- Method: Braising
- Cuisine: Portuguese
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
- Cholesterol: 80