Embark on a culinary journey steeped in tradition. Portuguese Kale Soup, known as Caldo Verde, your gateway to the flavors of northern Portugal, where it has warmed hearts for centuries. Imagine yourself at a festive gathering, ladling out steaming bowls of this rustic, soul-soothing dish.
With simple ingredients—vibrant kale, velvety potatoes, aromatic onion, rich olive oil, and smoky chouriço—you craft a masterpiece of comfort and heritage. As you stir, the aroma fills your kitchen, honoring the Portuguese cooks who perfected this dish.
Across the world, Caldo Verde has evolved, embraced by Portuguese communities in Brazil, New England, and Canada. Now, you bring your touch to the tradition. Inspired by Chatham Harvesters Kitchen; skate cheeks—firm, mild, and beautifully infused with the essence of chouriço and onions. This is your moment to reimagine a classic, honoring the past while making it your own.
Ready to create a dish that tells a story? Your pot awaits.
RECIPE
Serves 6-8
INGREDIENTS:
1 pound Chatham Harvesters Skate Cheeks
1 tablespoon olive oil
1 pound chourico, cut into ½-inch disks
1 small onion, chopped
2 medium baking potatoes, peeled
and cut into ½-inch cubes
4 quarts chicken broth
8 ounces kale, stemmed, rinsed
and coarsely chopped to make 6
cups
2 bay leaves
1/4 to 1/2 teaspoon chili-pepper flakes (depending on your heat preference)
DIRECTIONS
Warm the olive oil in a large soup pot over high heat. Add the
chourico and cook, stirring constantly, for 3 minutes to lightly
brown.
Reduce the heat to medium, add the onions, and cook,
stirring frequently until the onions are nearly soft, about 5
minutes.
Add the potatoes and toss.
Add the chicken broth and
bring to a boil.
Add the kale, bay leaves, and chili- pepper flakes.
Return to a boil, then lower the heat and simmer for 15 minutes.
Add the skate cheeks, and simmer for 15 minutes more
Adjust the seasoning, ladle into bowls, and serve with sourdough bread.
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