Portuguese Green Broth

Name: Portuguese Green Broth
Ingredients: 6 tablespoons extra virgin olive oil, plus more for drizzling; 1 medium yellow onion or large leek, finely diced; 3 cloves garlic, peeled and thinly sliced; Coarse salt (kosher or sea) and freshly ground black pepper; 1 large russet potato, peeled, quartered, and cut into 1/4-inch slices; 2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices; 6 cups vegetable or other stock; 1 bunch lacinato kale or collard greens, tough stems removed, leaves roughly chopped; 12 ounces cooked linguiça or other garlicky pork sausage, sliced; Minced fresh chives, for garnish (optional)

freshpressedoliveoil.com

Humble ingredients define one of Portugal’s most beloved soups, caldo verde. It traditionally contains potatoes, olive oil, kale or Portuguese cabbage, and salt

View full recipe on freshpressedoliveoil.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at freshpressedoliveoil.com.

Share this recipe:

Cooking tools:

Dutch oven
Potato masher
Chef's knife
Cutting board
Saucepan
Wooden spoon
Measuring cup
Measuring spoon
Stove

Ingredients

6 tablespoons extra virgin olive oil, plus more for drizzling
1 medium yellow onion or large leek, finely diced
3 cloves garlic, peeled and thinly sliced
Coarse salt (kosher or sea) and freshly ground black pepper
1 large russet potato, peeled, quartered, and cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices
6 cups vegetable or other stock
1 bunch lacinato kale or collard greens, tough stems removed, leaves roughly chopped
12 ounces cooked linguiça or other garlicky pork sausage, sliced
Minced fresh chives, for garnish (optional)