"Portugal's most beloved soup: paper-thin kale ribbons in potato broth with olive oil and chouriço. The shredding of the kale is the skill — it must be almost transparent."
About Caldo Verde
Portugal's most beloved soup — thinly shredded kale (couve galega) in a potato broth enriched with olive oil and a slice of chouriço; the shredding of the kale into ribbons as thin as chiffonade is the cook's skill test; served at every family gathering, baptism and wedding; the Minho region's kale has a sweetness that lowland varieties cannot replicate.
Caldo Verde — a staple of Portugal's cuisine
Thinly shredded kale (couve galega) in a potato broth enriched with olive oil and a slice of chouriço. The kale must be shredded into ribbons as thin as chiffonade — this is the cook's skill test and the texture that makes the soup. The Minho region's kale has a sweetness that lowland varieties cannot replicate.
The kale ribbons should be so thin they are almost transparent when held to light — 1–2mm wide. Thick-cut kale turns the soup into a stew.
What to Expect
The caldo verde arrives in a wide bowl, the kale ribbons visible throughout the pale potato broth, the chouriço slice floating. The olive oil pools slightly on the surface.
Why Try It
Caldo verde is the soup that Portuguese people make when they need to feel at home — the first dish served at weddings, baptisms and every family gathering.
Insider Tips
The kale must be sliced into very thin ribbons — thick-cut kale changes the soup's character entirely.
Use a good Portuguese olive oil — it's more flavour than the kale in the final dish.
Caldo verde improves overnight — make extra.
