CALDO VERDE (PORTUGUESE GREEN SOUP)
Steps:
- Start by cutting the collard greens. Just stack three leaves at a time and roll them like cigars. Cut them crosswise into very thin strips. Proceed with the rest of the leaves until all the collard greens are done. Reserve.
- In a heavy bottomed pot, add the peeled potatoes, the quartered onion, the minced cloves of garlic, the olive oil and the chicken broth. Bring it to a boil over high heat and then lower the heat to medium low and cook until the potatoes are tender and ready to be mashed (about 20 min).
- Mash the potatoes and bring them back to the pot.
- Using a hand blender, blend the soup until smooth. You can also use a regular blender and blend the soup in batches.
- Add the collard greens, stir, and keep cooking for 15 more minutes.
- In a large skillet, fry the bacon and the sausage until the bacon is browned.
- Add the bacon/sausage mixture to the soup and cook until the soup boils again.
- Season with salt and pepper.
- Serve hot with extra olive oil.
CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)
This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g
VEGAN PORTUGUESE KALE SOUP
A hearty and yummy vegan soup that's a twist on an old favorite. Serve with homemade crusty garlic bread and you have yourself a delicious main dish.
Provided by Alicia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 2 teaspoons oil in a skillet over medium heat. Add vegan burger patties; cook, flipping halfway, until browned, about 6 minutes. Transfer to a plate and cut into bite-sized cubes.
- Heat remaining oil in a pot over medium-high heat. Add onion, garlic, chipotle pepper, salt, and pepper. Saute until onion is translucent, about 5 minutes. Add 1 cup vegetable stock and tomato paste; bring to a simmer. Add the browned vegan patties and plum tomatoes with juice.
- Pour remaining vegetable stock into the tomato mixture. Sprinkle in adobo seasoning and sazon. Bring to a boil. Add potatoes and kale; cook until potatoes are tender, 10 to 15 minutes.
Nutrition Facts : Calories 471.1 calories, Carbohydrate 74.5 g, Cholesterol 1.3 mg, Fat 12.4 g, Fiber 11.8 g, Protein 20.9 g, SaturatedFat 1.7 g, Sodium 1627.7 mg, Sugar 13.5 g
VEGAN PORTUGUESE KALE, BEAN AND SAUSAGE SOUP
A hearty soup inspired by classic "Fisherman's Wives" soups. Filled with satisfying and nutritious ingredients.
Provided by Georgia @ Full of Beans
Number Of Ingredients 12
Steps:
- Warm a large dutch oven or soup pot on the stove.
- Add oil and spread around pot.
- Add onion and cook, gently stirring for 3-5 minutes.
- Add the garlic and sausage. Continue to stir gently, until the sausage starts to crisp a little. If stuff starts to stick, splash a little water into the pan and gently scrape the bottom.
- Remove the onion, garlic and sausage from the pan and set aside. Without cleaning the pan (this is important for flavor), add the potatoes, bay leaf, salt, pepper and vegetable broth to cover potatoes by about 1 inch and cook on medium heat until potatoes are just tender when pricked with a fork. Once the broth is boiling, it should take about 15 minutes, give or take depending on type and size of dice.
- Add the drained beans, kale and sausage mixture, stirring gently to evenly combine.
- Cook until kale is softened.
- Adjust salt and pepper to taste.
- Serve into bowls and garnish with a sprinkle of vegan parmesan cheese if desired. (we love Follow Your Heart brand)
KALE AND BEAN SOUP
This recipe is from my web-site ( www.portuguese-recipes.com ).It has many variations this is my rendition of it.It's a great meatless soup but you can always add sausage or even stew beef.
Provided by Gil24790
Categories Clear Soup
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, heat olive oil then add garlic and onion.
- Sauté these ingredients until soft.
- Add kale and sauté until wilted.
- Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs,salt and pepper.
- Simmer 5 to 10 minutes.
- Use a blender, or what have you, mix the remaining beans and broth until smooth.
- I bet your asking why, its to thicken the soup.
- Mix into soup.
- Simmer for 15 to 20 minutes.
- Serve it up in bowls and dress with parsley.
- For Vegetarians use the vegetable broth.
- Thanks for all the great reviews. All the substitutions and ideas are wonderful. I will try most of them myself. Again thanks. Gil2 ( www.Portuguese-recipes.com).
EASY PORTUGUESE-STYLE BEAN SOUP
One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. -Steven Vance, Woodland, Washington
Provided by Taste of Home
Categories Lunch
Time 7h30m
Yield 17 servings (4-1/4 quarts).
Number Of Ingredients 23
Steps:
- Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 235 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 893mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 7g fiber), Protein 14g protein.
KALE SOUP WITH POTATOES AND SAUSAGE
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.
Provided by Molly O'Neill
Categories dinner, easy, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
- Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
Nutrition Facts : @context http, Calories 793, UnsaturatedFat 27 grams, Carbohydrate 54 grams, Fat 47 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 17 grams, Sodium 1767 milligrams, Sugar 9 grams
PORTUGUESE STYLE BEAN AND KALE SOUP
"2 links linguica" is about 13 oz of sausage, give of take. Really the whole recipe is a give or take kind of recipe, to taste. I have sometimes added a chopped carrot for color and taste. Also you can use chicken broth or stock. Really good on a cold night.
Provided by djunqx
Categories Portuguese
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Chop linguica into rounds. In dutch over or large pot, heat 1 tbsp olive oil and add linguica, cook until linguica begins to golden and the oil begins to turn pink or orange. Add chopped onions, saute a few minutes. Add garlic, saute 1 minute. Add white beans, white pepper, and chicken broth/stock, bring to boil, reduce to medium low, Cover and cook 1 to 2 hours. Before serving, shred the kale and add to the pot and cook about 15 minutes (longer if you like it more wilted) Serve.
Nutrition Facts : Calories 355.5, Fat 4.7, SaturatedFat 1, Cholesterol 5.4, Sodium 280, Carbohydrate 58.9, Fiber 11.1, Sugar 4, Protein 21.2
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