Caldo Verde

Originally from Portugal, Caldo Verde, is a quick, no-fuss dish that has long been a family favourite because of its simple ingredients and delicious flavours. It is a cross between a soup and a stew as it includes large chunks of sausage and vegetables.


Serves 4

Preparation Time

Cook time

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Cook's NoteIf made one or two days in advance the flavours will intensify. Keep chilled until needed. If preferred, use good quality pork sausages as an alternative to smoked.
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  • 2 tablespoons mild olive oil
  • 600g smoked sausages, cut into large pieces
  • 2 banana shallots, finely chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon white wine vinegar
  • 800g waxy potatoes cut into quarters, lengthways
  • 500-600ml good chicken stock
  • 200g kale, washed, tough stems removed and cut into 1cm shreds
  • Salt and pepper


Heat the oil in the casserole on a medium heat setting, add the sausages, seal and cook for 3-4 minutes until caramelised. Remove with a slotted spoon and set aside.

Add the shallots and garlic to the remaining oil in the casserole and fry gently for 5 minutes. Add the white wine vinegar and cook for a further minute.

Add the potatoes and cook for 5 minutes.

Return the sausages to the casserole, along with any resting juices and the chicken stock. Bring to the boil and simmer for 10 minutes until the potatoes are cooked. Stir the potatoes to break up a little in the stew.

Finally add the kale and cook for 5 minutes and season with salt and pepper to taste.