*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I broke with tradition and substituted cauliflower for the potatoes which also imparted a nice creamy texture to the soup. My family honestly could not tell the difference and the transformed recipe was more in compliance with the diet we re on! Tasted wonderful.
I’m one who never follows a recipe. I did everything it asked me to but, had to add pepper, and ground cumin. This was Very good. Looking for leftovers. Next time I would add a can of Rotel. Just for tomatoes and a little kick, and maybe some dice carrots and peas. I would definitely make again as is but with a few added things.
This soup turned out great! That being said I made several changes. I recommend cooking the sausage with garlic as well as onion. I didn't mash the potatoes and because the soup was so thick I added some water to the broth to stretch it out. I added pepper and cayenne to taste. The sausage can be cooked while you wait for the potatoes to boil to save time.
Wife and I loved it we used chorizo sausage and kale in ours and it turned out great. Needed to add in a little olive oil for sauteing the onions after the sausage was browned as the chorizo didn't render much fat. Also added Garlic to ours. Sauteed several cloves of garlic (thinly sliced) in the sausage fat and olive oil before the onion cooked through. Be careful you don't add the garlic too soon though as the onion will take longer to cook than the garlic. We also subbed in red potatoes rather than the russets that Chef John used.
I made this using a 1 pound head of cauliflower and 2 pounds of potatoes since I had that. I actually found the correct sausage but I ended up putting in the whole package (1 pound). Did everything as directed but when I started stirring in the kale I only used a pound. 2 pounds just seemed like too much! It was full of kale and it was a wonderful soup! Definitely a keeper. Husband and son didn t notice the cauliflower and I ll never tell.
It's more like "Soggy Mashed Potatoes with Kale" than a soup both in texture and consistency. Even with only about 3/4Lb Kale and 1/4Lb Spinach it was extremely thick. My husband preferred to not eat on his lunch break when he came home to this. Very disappointing for us as devout Chef John followers. I basically refuse to waste food so to salvage it I've been putting about 3c at a time into a medium Pyrex pan covering with 1/2c enriched white rice and 1c water or 1 small packet of Saffron Rice Mix and 1c water. I bake it for like an hour( ) at 350 stirring occasionally to turn the already thick nature into a casserole.
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