Daily fare of the Portuguese, this "green soup" is somehow both spartan and lush, like a horny marathon runner.
With a humble base of potatoes and kale, Linguiça's unctious nature, and finished with the sweet sharpness of vinegar, caldo verde pleases the palate and satisfies the soul. Whether you're feeding a farmer, seducing a lover or making dinner for your in-laws on Wednesday, this is your soup.
• 3 tbsp. olive oil
• 4 links Linguiça, sliced diagonally 1/4-inch thick
• 1 onion, diced
• 4 cloves garlic, smashed and minced
• 8 cups chicken stock
• 4 Yukon Gold potatoes, peeled and sliced 1/4-inch thick
• 1 bunch kale
• 2 tsp. apple cider vinegar
• Salt and pepper, to taste
• Olive oil, to taste
In a dutch oven or soup pot, heat the olive oil and cook the Linguiça until slightly browned.
Remove the sausage and set aside. Add the onion and cook until transparent, about 5 minutes. Add the garlic, stir in and cook for another minute.
Soup time. Throw in the potatoes and stock, and bring to a boil. Turn heat down to medium-high until the soup is simmering, for 7-10 minutes, until the potatoes are cooked through.
While the soup is souping, remove the leaves from the kale stems. Chiffonade the kale leaves - take each kale leaf and roll it up tight, and slice the roll into thin shreds.
Once the potatoes are cooked, stir in the kale and the Linguiça and cook another 5 minutes.
Finally, add apple cider vinegar, and salt and pepper to taste.
Serve into bowls, drizzle some olive oil on top, put a loaf of crusty bread on the dinner table, and stuff your cakeholes.