Spinach-Packed Caldo Verde You’ll Love

Caldo Verde is a hearty and traditional Portuguese soup made with potatoes, smoky chorizo, and fresh kale. In my version, I substitute kale for spinach.

Mi version of Caldo Verde

Credit Alberto Conde Kitchen in the Med

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What I Like About this Recipe

It’s comfort food: Caldo Verde is a simple and rustic dish. When the weather turns cooler, it is a great choice to feel good and get a nutritious meal instantly.
It is a great way to introduce leaf greens into your diet. The original recipe calls for kale, but if you do not have it around or prefer other leaf greens, you can substitute them, like I do for spinach, no problem.
It is easy to make.
It is also versatile. You can substitute the greens, chourizo for chorizo, or your spicy/smoky sausage of choice, etc.

What is this recipe?

Caldo verde is a Portuguese soup with potatoes, onions, garlic, kale or collard greens, and chorizo (Portuguese chorizo). The potatoes create a smooth base, and the thinly sliced greens and sausage add flavor and texture.

Where does it come from?

Caldo Verde comes from northern Portugal, particularly the Minho region. Originally a humble peasant dish, it has become famous throughout the country and is now a symbol of Portuguese cuisine.

Ingredients

Credit Alberto Conde Kitchen in the Med

Six potatoes, thinly sliced
One onion, minced
1 or 2 cloves of garlic, minced
Six thin slices of smoky sausage (chourizo, chorizo, linguiça sausage, etc)
2 teaspoons of salt
Ground black pepper to taste
1 lb or roughly 1/2 kg of spinach (kale in the original recipe)
2 quarts or roughly 2 liters of water

Minced, chopped and sliced ingredients

Credit Alberto Conde Kitchen in the Med

Instructions

Sautée the potato base: Heat 3 tablespoons of oil over medium heat in a large saucepan or deep skillet. Add the minced onion and garlic, stirring constantly, and sautée for 3 minutes. Add the thinly sliced potatoes and sautée for another 3 minutes, stirring constantly.
Boil the potato mix: Add the 2 quarts or 2 liters of water and bring to a gentle boil until the potatoes are tender. Depending on the type of potato, this should take about 20 to 25 minutes.
Cook to remove excess fat from the sausage: This step is important for a better-tasting, smoother, and slender dish. Cook the chorizo over low to medium heat for 5 to 7 minutes and strain the excess fat.
Blend the mix inside the saucepan: Use an immersion blender on low speed to avoid splashing the pureed potato mix and damaging the saucepan. Add salt and pepper to taste.
Add the Spinach and Chorizo: Stir and simmer until the spinach is cooked.
Final step: Add some olive oil and serve hot.

Gently boil the potato, onion and garlic mix

Credit Alberto Conde Kitchen in the Med

Cooked and strained chorizo

Credit Alberto Conde Kitchen in the Med

Use an immersion blender at low speed and blend with care

Credit Alberto Conde Kitchen in the Med

Stir and add salt and pepper to taste

Credit Alberto Conde Kitchen in the Med

Add the spinach, thinly sliced as in julienne, shown above

Credit Alberto Conde Kitchen in the Med

Cook until you get the right consistency 4 by Alberto Conde Kitchen in the Med

Cook until you get the right consistency 3 by Alberto Conde Kitchen in the Med

Cook until you get the right consistency 2 by Alberto Conde Kitchen in the Med

Cook until you get the right consistency 1 by Alberto Conde Kitchen in the Med

Simmer until cooked

Credit Alberto Conde Kitchen in the Med

Suggestions for Serving

Use extra virgin olive oil; it makes a difference.
You can serve it with your favorite bread. But this dish already has potatoes, so be mindful that you add more carbs. (It is excellent with crusty bread like baguette or sourdough bread)
Serve with a glass of wine and/or cheese.

Mi version of Caldo Verde

Credit Alberto Conde Kitchen in the Med

Tips and ideas

Use fresh greens.

You can substitute kale like I did in this recipe for spinach or collard greens.

As shown below, I added cooked chickpeas to my leftovers (for extra richness and protein) and freshly ground pepper. I will probably be condemned by purists, but I love the combination.

Mi second version of Caldo Verde, with chickpeas for extra protein and richness

Credit Alberto Conde Kitchen in the Med

Caldo Verde FAQ

1. What type of greens should I use in Caldo Verde?

Traditionally, caldo verde uses kale or collard greens. However, you can substitute other leafy greens like spinach or Swiss chard, though they may have a slightly different texture and flavor.

2. Can I make a vegetarian version of Caldo Verde?

Yes, omit the chorizo and replace it with smoked paprika or liquid smoke substitute. You can also add plant-based sausage alternatives if you prefer.

3. How do I keep and reheat leftovers?

Place them in an airtight container in the fridge for at most three days. Reheat on the stove over low heat. If the soup thickens too much, add a little water.

4. Can I freeze Caldo Verde?

Yes, you can freeze it, but do not freeze it for more than three months. Flavor, texture, and nutritional value can degrade afterward. For the best texture, freeze the soup before adding the greens. Add fresh greens when reheating to prevent them from becoming too mushy.

5. What can I serve with Caldo Verde?

Caldo Verde pairs well with crusty bread, olives, or a light salad. Like Vinho Verde, a glass of Portuguese wine is also a great match.

6. Can I use a different type of sausage?

While chorizo is traditional, you can use linguiça, andouille, or even a mild sausage. Ensure it’s a smoked variety to maintain the soup’s signature flavor.

7. How thick should the soup be?

Caldo Verde should have a slightly creamy consistency, not too thick or too watery. Add vegetable broth or water to adapt the consistency to your liking.

8. How can I make the soup more flavorful?

Use a rich chicken or vegetable broth as the base instead of water. Also, sauté the chorizo before adding it to the soup to release more flavor into the broth.

9. Can I make Caldo Verde in a slow cooker?

Yes, cook the potatoes, onions, and garlic in the slow cooker on low for 6-8 hours. Add the sliced greens and cooked sausage toward the end to prevent them from overcooking.

10. Is Caldo Verde gluten-free?

The soup itself is naturally gluten-free. However, check the sausage packaging to ensure it’s gluten-free; some may contain fillers.

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