“Green Soup” could sound more enticing…


Photography by Matt Hocking

Photography by Matt Hocking

There is nothing remotely enticing about “green soup.” Of course, “chipped beef” wasn’t created by a marketing genius. Neither was spotted dick. The recipes, however…simple and amazing!

Caldo Verde is a classic Portuguese soup of kale and sausage. Cavolo nero, or lacinato kale, is not the curly, frilly kale you may know, but has long, smooth-edged leaves. It also has a much more delicate texture. In short, it is fabulous and the first time I found it from Gardener’s Gourmet at Eastern Market, I just had to have it. Then I had to figure out what to do with it.

A Google search quickly revealed kale and linguiςa soup. It’s so simple – onion, potatoes, kale, sausage and water. But that wasn’t good enough. Add brown chicken stock, and finish it with some rich butter and bright, warm sherry vinegar. The first time we made it we went running back to the kitchen for a second bowl. And I made another batch the very next day.

Kale and Linguiça Soup

Start the second batch now. The first one will not last long. This also freezes well and is a great way to use up extra kale from your CSA.


  • 2 tbs olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2-3 medium Yukon Gold potatoes, thinly sliced
  • 6 cups chicken or vegetable stock*
  • 2 bay leaves
  • 4 thyme sprigs
  • 2 Linguiςa Portuguese sausages**, skins removed, sliced, and sautéed
  • 1 pound Lacinato Kale**, ribs removed and cut in fine strips
  • 2 tbs butter
  • Sherry vinegar
*Brown chicken stock is amazing with this recipe, but it tastes great even with plain water.
**Substitute Spanish Chorizo or even Andouille sausage for the Linguiςa. Use any kale you can get your hands on, but cut it into the finest ribbons you can.


  • Sauté sausage in a 6-8 quart stock pot over medium heat, until browned. Remove with a slotted spoon.
  • If needed, add additional 1-2 tbs olive oil. Sauté onion until softened and translucent, about 5 minutes.
  • Add garlic and cook 30 seconds until fragrant. Add potatoes and a cup of stock. Reduce heat to medium-low and stew, partially covered for 10 minutes.
  • Add remaining stock, bay and thyme. Simmer until potatoes can be mashed.
  • Mash potato in soup. Add sausage and simmer for five minutes.
  • Add kale and simmer 5 minutes longer.
  • Season to taste with butter, vinegar, salt and pepper.

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