Caldo Verde

By Beacon Staff

With the seasons changing here in Northwest Montana, fall is bringing colder weather and shorter days.

This makes me hunger for comfort food more than any other time of the year. And when it comes to designing menus to satisfy this hunger, hearty soups and stews are some of my favorites.

The recipe possibilities are endless, but one of my favorites, for both its simplicity and versatility, is caldo verde. Caldo verde, which translates to “green broth,” is a classic stew served in Spain and Portugal that combines kale, potatoes and sausage to create an amazing dish that is suitable for both lunch and dinner.

To get started, you will need to gather the following

  • 2 sweet onions, diced
  • 2 celery stalks, diced
  • 1 bunch green kale, ribs removed and rough chopped
  • 4 linguica or andouille sausage links, diced
  • 4 cloves garlic, minced
  • 4 medium russet potatoes, peeled and cut into one-inch cubes
  • 1 t. chili flakes
  • 10-15 threads saffron
  • 2 quarts chicken stock
  • Salt and pepper
  • Olive oil

First, in a heavy bottom stockpot, heat two tablespoons olive oil over medium-high heat.

Add the sausage and cook, stirring occasionally, for about three to four minutes until some color has developed and you have rendered some of the fat.

Remove the sausage from your pan and set aside on paper towels.

Next, add the onion, celery, kale and garlic to your pot, season with salt and pepper, and cook for eight to 10 minutes or until the vegetables have softened but with no color.

At this point we add the potatoes, chili flakes, reserved sausage and saffron to the pot and stir to combine with the vegetables.

Now, add the chicken stock, pre-season with salt and pepper and bring to a simmer.

Slowly simmer the caldo verde until the potatoes are just tender and all of the amazing flavors have come together.

Finally, adjust your seasoning one last time and serve with a delicious loaf of crusty bread. Enjoy!

This recipe was originally published in 2011.

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