There’s something timeless about a dish that feels like home no matter where you are. In Portugal, that dish is Caldo Verde — a rustic kale soup you’ll find everywhere from Lisbon’s sleek restaurants to the humblest village kitchen. It’s simple, sustaining, and made for sharing — which makes it a perfect addition to the Thanksgiving table.
Caldo Verde translates literally to “green broth,” but that doesn’t begin to capture its charm. This is comfort food in its purest form: a silky blend of potatoes, olive oil, garlic, and greens, brought to life with smoky slices of chouriço (Portuguese sausage). It’s hearty yet elegant, rustic yet refined — the kind of dish that warms more than your hands.
For generations, Portuguese families have gathered around steaming bowls of Caldo Verde to mark holidays, harvests, and homecomings. It’s as much a tradition as it is a meal — and it has that rare quality of belonging everywhere, whether on a quiet weeknight or as the first course of your Thanksgiving feast.
Ingredients
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¼ cup extra-virgin olive oil
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10 oz chouriço, linguiça, or Spanish chorizo, sliced into ¼-inch coins
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1 large Spanish onion, diced
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Kosher salt
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2–4 garlic cloves, sliced
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6 medium potatoes, peeled and roughly chopped (Yukon Gold recommended)
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8 cups cold water, or half chicken stock and half water
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1 lb collard greens or kale, stems removed and leaves sliced very thin
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Freshly ground black or white pepper
Directions
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Begin with the base. In a large pot over medium heat, warm the olive oil. Add the chouriço slices and cook for 3–5 minutes, until lightly browned on both sides. Transfer them to a plate, letting their seasoned fat remain in the pot — that’s liquid gold.
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Build the flavor. Add the onion and a pinch of salt to the pot, stirring until softened and translucent. Add the garlic and cook another two minutes, releasing its aroma into the oil.
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Add the potatoes. Drop them into the pot, followed by the water or stock. Bring to a boil, then lower to a simmer and cook until the potatoes are tender, 10–20 minutes.
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Blend for creaminess. Remove the pot from the heat and allow it to cool slightly. Using an immersion blender (or carefully in a food processor), purée until smooth and velvety.
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Add the greens. Return the soup to the stove and stir in the thinly sliced kale. Bring it just to a boil, then reduce to a simmer for a few minutes, until the greens soften but still keep their vibrant color.
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Finish and serve. Taste and adjust the seasoning with salt and pepper. Ladle into warm bowls and top each with a few slices of the browned chouriço. Drizzle with a thread of olive oil if you’d like — the Portuguese way.
Notes from Our Kitchen
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The greens: Traditionally, Caldo Verde uses couve galega, a type of Portuguese kale. Collard greens or curly kale make excellent stand-ins.
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The texture: Blend the potatoes until smooth, but leave the greens and sausage whole — it’s that contrast that makes the dish sing.
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Make ahead: This soup reheats beautifully and even tastes better the next day as the flavors deepen.
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A lighter version: Substitute vegetable broth for chicken stock and skip the sausage for a vegetarian twist (though we promise you’ll miss that smoky depth).
Perfect Pairings
Caldo Verde has an earthy heart and a soulful simplicity — qualities that call for wines with character, brightness, and balance. These three Portuguese bottles complement it perfectly, each highlighting a different facet of the dish.
Casa das Hortas Dona Alface Vinho Verde Rosé
A cheerful pink with a whisper of effervescence, this Vinho Verde Rosé brings citrusy lift and delicate berry notes that dance around the richness of the soup. The light fizz refreshes the palate, making each spoonful taste new again.
Herdade de Colheiros Alentejo Branco
From Portugal’s warm Alentejo region, this white blend offers peach and pear aromas laced with a touch of almond and spice. Its creamy texture mirrors the velvety potatoes in the soup, while its gentle acidity keeps the pairing lively and refined.
Fado 2020 Reserva “Friendship Red”
Named for Portugal’s soulful traditional music, this red brings depth and warmth to the table. Notes of ripe plum, spice, and soft tannins harmonize with the smoky chouriço and earthy kale. A glass of Fado with a bowl of Caldo Verde feels like a quiet toast to tradition itself.
Broadbent 10-Year Tawny Port
For those who like to end their meal on a graceful note, this aged Tawny Port is pure Portuguese poetry. Notes of toasted almond, dried fig, and caramel unfold slowly, echoing the soup’s earthy depth while adding a luxurious finish. Enjoy a small glass alongside your last spoonful of Caldo Verde — or save it for the fireside after dinner.
A Toast to Tradition
Thanksgiving may be an American holiday, but its spirit — gathering, gratitude, and the joy of sharing a meal — is universal. Caldo Verde captures that feeling beautifully: humble ingredients, transformed with care into something deeply comforting.
Serve it as a starter or a centerpiece, and let it bring a little Portuguese soul to your Thanksgiving table.
Find these bottles and more at your local Vinodivino.
