Portuguese Caldo Verde
This traditional Portuguese soup gets its uniquely flavored broth from a cinnamon stick — just enough to make it interesting. Russet potatoes help thicken the broth, and collards provide the "verde." We threw in some winter cauliflower for good measure.
Servings
Produce
Garlic (Organic)
4 2 Clove
Russet potato (Organic)
16 8 oz
Giant of Naples Cauliflower
7 3.5 oz
Collards - Georgia Southern Creole
6 3 oz
Red Onion (Organic)
1 0.5 Whole
Protein & more
Pork kielbasa
1 0.5 lb
Cinnamon stick
1 0.5 Whole
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Sweet paprika
1 0.5 teaspoon
Granulated Garlic
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Prep ahead (optional)
a. Cut out collard stems and ¼” dice; thinly slice leaves. b. Peel potatoes and ½” dice. c. Chop cauliflower florets into small bite-sized pieces; ¼” dice stems. d. Thinly slice red onion. e. Mince garlic.
Instructions
1
Cook kielbasa:
a. Slice pork kielbasa into ½”-thick coins or on the bias (at an extreme angle).
b. In a large soup pot or dutch oven over medium-high heat, add 1 tbsp olive oil. When hot, add pork kielbasa; sear about 1 minute each side. Remove from pan and set aside.
2
Cook caldo verde:
a. To the same soup pot, add red onion (thinly slice), garlic (mince), collard stems (¼” dice), and ½ tsp salt. Cook until shallot is translucent, about 2 minutes.
b. Add russet potatoes (peel and ½” dice), Portuguese spice mix, and cinnamon stick. Stir to combine.
c. Add 5 cups water (2½ cups for 2-person portion). Stir to combine. Cover and bring to boil. Immediately reduce heat to medium; simmer until potatoes begin to soften, about 10 minutes. Use a wooden spoon to slightly break apart potatoes and thicken the broth.
d. Add cauliflower (small bite-sized florets, ¼” dice stems), collard leaves (stack leaves, roll lengthwise, thinly slice), and kielbasa. Cook until cauliflower is just fork-tender, about 8-10 minutes.
3
Serve:
a. Divide Portuguese caldo verde among bowls and enjoy.
Chef's notes
Vegetarians can replace the pork kielbasa with vegan sausage or chorizo, with delicious results.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX