Recipe Archive

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Cauliflower with Cheese Sauce

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Caldo Verde

Cherry-Raspberry Crisp

Caldo Verde

In this hearty Portuguese soup, the broth (caldo) is made green (verde) with lots and lots of shredded kale. An authentic caldo verde from Portugal—where it is almost the national dish—would be made with a garlicky pork sausage and a type of deep-green cabbage. This slimmed down, Americanized version uses turkey sausage and kale instead.

2 teaspoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 sweet Italian-style turkey sausages (5 ounces total), casings removed, crumbled
3/4 pound all-purpose potatoes, thinly sliced
6 cups shredded kale
3 cups water
1/2 teaspoon salt
2 tablespoons red wine vinegar
1/2 teaspoon Louisiana-style hot sauce

1 In a nonstick Dutch oven or large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring often, until the onion is golden brown and tender, about 10 minutes.

2 Add the turkey sausage and cook, stirring occasionally, until the sausage begins to firm up, about 5 minutes.

3 Add the potatoes and kale, stirring to coat. Add the water and salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are falling apart and the kale is tender, about 15 minutes. Stir in the vinegar and hot sauce and serve.

Makes 4 servings

Nutrition Information (per serving)
calories 183  •  total fat 5g (1g saturated)  •  cholesterol 23mg  •  dietary fiber 3g  •  carbohydrate 26g  •  protein 11g  •  sodium 540mg  •  Good source of: beta carotene, lutein, potassium, thiamin, vitamin B6, vitamin C, vitamin K, as well as sulforaphane and indoles (phytochemicals that may reduce the risk of cancer)