One recommendation from Brazil: Try adding a little bit of Queijo Canastra (Canastra Cheese from Brazil), on the top after you serve it... Hmmmm even the thought made me hubgry
holy cow! I just made this using loose Chirizo and spinach and I think its one of the best soups I've ever eaten!! Thanks for this recipe! I can't wait to try other greens and sausage combo's!
Well, you weren't wrong. The people of Galicia make a Caldo Gallego that is very similar and since Portugal and Galicia are very similar cultures, I don't think you need to be forgiven. Love the caldo. Thanks for the great recipes. You even have my husband watching.
I watched this video with my Portuguese mom the amount of Nick picking she did towards your soup was hilarious and at the end she's like you did a good job
As a brazillian who just happens to be a huge fan of portuguese cuisine, all I can say is this: caldo verde is the best thing anyone has ever done with kale.
Chef, I have been watching for the better part of a year now. My son's first birthday is in a week and a half and I thought I would let you know that often late at night when he will not sleep I watch your videos with him. Your soothing voice helps him go down at last. It has also inspired many wonderful meals at our house. (my wife says thank you and so do I)
Here in South Africa we do it the Mozambique way with hot, spicy piri piri chouriço instead of linguica, the potatoes rubbed through a fine grid of the mouli legume and the kale stacked and rolled into big cigar shapes and cut into thread-thin shreds that almost but not quite melt into a puree. Otherwise the recipe is pretty much the same, but the texture is of a green smooth almost-puree studded with ruby discs and the appearance is gorgeous. Serve with lots of red wine, Portuguese bread-rolls, good companionship and argumentative conversation.
I grew up eating this stuff all the time in Massachusetts! There's a big Portuguese population there so this stuff was literally served as school lunch sometimes and its one of the foods I'm most nostalgic for now that I live out of state.
Bucalow is another ( I know I am spelling it wrong, its late) chickpeas potatoes egg and fish I miss that so much. I'm going to end up on a big Portuguese cooking spree or have to travel back home to Massachusetts to my adopted Portuguese family lol I know that is one dish I couldn't even come close to making as good
Same! I’m from Middleboro and live in Maine now. I didn’t want to call my mom and have her chew me out because I forgot how to make my Grammies Portuguese soup lol so that’s why I’m on this video! The potatoes are really different and I probably won’t do that lol, I’ll just cube them
@@Elizabeth-st6wg same! I just cube them usually. Also, If you can’t find Portuguese style crushed red pepper - sambal olek is a really good substitute!
Portuguese man here, slightly tipsy after a Texan showed me your channel - congrats. Honestly. You did everything correctly. I f%"%&ing love you John. Caldo Verde is one of the best soups we have to offer and you did it justice. Thank you.
If you can find chouriço, use that instead of linguiça. Tightly packing the kale and cutting it into thin shreds are more traditional than a rough chop. For a smoother/silkier potato base, use a hand blender instead of a masher. And always finish off with a drizzle of extra virgin olive oil. Glad to see the Portuguese cuisine be promoted!
Michael Leonard ahahha what you said was just perfect! I am Portuguese and I love this channel! It's his own special version of our beloved Caldo Verde!!
I am Cape Verdean as well. Our CV version of kale soup is my favorite meal. Because I am violently protective of my family recipes, I will gladly send this link to the next person whom asks. This is close enough that they should be quite happy.
WoW...what a choice to make....strip Leaves OR strip Tease... At any rate, I love Portuguese cuisine...especially related to seafood, & I ADORE "arroz doce" ... Thanks once again 'Chef John'...You ROCK...
Caldo verde is one of the best soups to have on the cold, wet, foggy winters of northern Portugal and Galicia. One hundred percent peasant food that went “chic”. Fortunately, linguiça and kale are not too expensive, so the poor people can still enjoy it. You can do variations of this with a firm flesh fish, like swordfish. Well done Chef.
Finally. A kale disposal technique. I cannot tell you how much we enjoyed this recipe. We only had a smoked rope sausage a la Kroger's Private Selection brand. I added some garlic and otherwise stayed true to the recipe. I no longer have visions of chopping down my wife's beloved kale trees.
You were so mean to me years ago when I told you this dish was Portuguese not Spanish and here I am still watching you loyally through all these years. Thanks, Chef John.
When I clicked on this it said it was posted 58 seconds ago and you had 115 views already. Testament to your skillz chef! Thanks for sharing and teaching.
This is freaking fantastic, and I'm absolutely sure this will become part of my regular rotation! There are also a ton of great technique tips in here, including chopping off the bottom of a potato to make it flat and keeping potato slices in cold water to prevent them from browning. Love it when you throw out lots of tips like that!
Best soup I've ever tasted in my whole life! I added a dash of MSG, garlic powder, and smoked paprika. Thank you so much for the video. Simple recipe for some complex flavors!
Ive been eating this and versions of this my whole life and I have never met a kid who didn't love this soup and eat it all and ask for more. Even though it might look a little weird to them they love it! Also , my mother would substitute the potato for crushed romano beans. Takes a couple of cans and you mash them your self but It really works nice.
Man, this brings back memories. my grandmother would make this for my father when he was a boy, and he would do the same for me. we never called it Caldo Verde, it was always just Kale Soup. But i love it. i got to make this one day, maybe surprise him with it for Thanksgiving. Would love to see more Portuguese dishes mainly bolinhos bacalhau, that has some fond memories for me too.
Yes, we called it Kale Soup (Soupa do couves) as well. I think it's called a Caldo verde when the potatoes are mashed up a bit and the kale is in smaller pieces. I havent made this in a while. Will have to soon. Great memories here too. :D
Where I live, kale soup and Caldo Verde are two different, distinct things. Every restaurant serves kale soup, which has beans and often beef as well as the linguiça and has a thin broth with chunks of potato. Caldo Verde is as chef John makes it here. There is also a green bean soup, which is a broth thickened with potato and carrot, with string beans and linguica added.
Yes we also had kale soup it is different than this Caldo Verde but very similar it has cabbage and Lima beans and potatoes cut into half inch cubes maybe a little bigger, my mother used Portuguese sausage Charisse or the Spanish sausage chourico and we ate it with fresh Italian bread with gobs of butter on it my mom would bake that day,wow do I miss mom and dad and those days that seamed so ordinary at the time are so special now
@@DizzLexic My grandmother made du va shone, best I can say it. loved it. But it was corned beef, cabbage, carrots celery potatoes squash white and red beans both. My Italian mother who loved corn beef and cabbage, would make it from the left over.
I just found your recipe today…. My husband is from Azores and I have never made Portuguese cuisine but I plan to surprise him by making this!!! Thanks Chef John…. Love how you teach us the most amazing recipes!!!❤❤❤❤
Looks so delicious! Here in Hawai'i, where there's a definite Portuguese influence on food, Portuguese bean soup is a comfort food, though there are infinite variations. My mother-in-law's recipe is the most awesome I've ever seen. I'll send it to you if you wish, but beware. The full recipe results in 3-4 gallons of soup (or more like a stew). My beloved mom used to make it for New Year's. A steady stream of relatives and friends would arrive after mass and drain the vast vat. Typical of Hawai'i, the recipe includes Chinese and other influences (such as mustard cabbage and a 5 lb. canned ham). I miss those days. We usually don't make this special dish any more because there's so few of us left. We can't eat it all.
I have a branch of my family tree in the Hilo area going back two generations at least. I have had no contact nor do I have any names except Sousa from San Miguel, Azores.
We’re not so many any more either. I halve many recipes at the start, and separate into containers when done so as to freeze a portion for later. This method works well regularly for us two to have traditional meals. (Just be sure to date and label the freezer containers)
having some portuguese blood in my veins, this is real caldo verde. portuguese use collard greens instead of kale, and water instead of chicken broth. i will try it with broth and it may probably taste better. even the pronunciation of it by our so dear chef is quite ok. congrats. its a perfect comfort food for chill winter days. enjoy.
my grandmother passed away a few months ago and this was one of her recipes she made often. i want to learn how to cook this in memory of her. she made it soo good.
Wow it's great to see a chef tackling our soup 😄 in my case, I also add a carrot when cooking the potatoes and also add a hand full of rice when cooking the kale. 🖒
This is a nice version of it! Thank you for spreading the caldo verde love! Just wanted to say for chef John and most people who wanna try it, that traditionally this soup is made with a dark leaved cabbage more similar to collard greens than kale. This has been lost in translation in many a food blog and recipe book. We call them "couve-galega"or "couve-de-folhas"(roughly translates to Galician cabbage or Leafy cabbage) Again, "traditionally", you use whatever you prefer! They're all from the same family after all.
Often food like that varies from family to family and according to whatever is available. BUt each family is often highly protective of their (correct) way - Mr female family members from Cornwall are quite adamant there is only one way to make a Cornish pasty and it's THEIR way.🤣
@@dnmurphy48 it's not a matter of family recipes as much as local availability. Having grown up in Portugal and lived there for 25 years of my life, I've had many all delicious versions. It's just that kale is not local and wasn't available in the country until the past 10 years or so, until kale smoothies became a health trend.
I made this soup last night and the flavor was so much more than I expected. If you think it's too much kale IT'S NOT! I cut it in thinly in strips like recommended in some comments below and it worked out really well that way. I was surprised how flavorful and rich it was because of the kale. I also used the Lacinto kale, which is what I prefer anyway and it works perfectly. Try this, you won't be disappointed! Thank you Chef John for another staple soup recipe!
I don't need any expert. This is one of the most fabulous soups I have ever tasted. When I was in Portugal that is the only thing I wanted to eat. His version is pretty good. Now that i can find Tuscan kale in the market .I'm not walking, I'm running to get the ingredients cause I need this back in my life. I can also get linguica. Caldo Verde here I come!!!! Ps. In Portugal every housewife grows Coelho black cabbage. In the farmers market on 14th st in NYC I found it during the summer.
I made a large batch of this minus the potatoes and canned it in quart jars. When I open it I cook the potatoes in with the soup and serve. Its handy to open a jar on a cold evening. The only caveat is the kale cooks to a mush during the canning process, which I happen to like. This is hands down one of the most flavorful dishes I have tried.
This looks like a great cold weather recipe! As it happens, I have kale and I have sausage. I'm going to try this today! Thanks, Chef John! You just solved my dinner dilemma. ❤️
Saw a tweet about this soup, thought I'll look it up on TH-cam. Of course Chef John's made a recipe 6 years ago. You're such a dude❤ thanks for everything
I made these last week and it was delicious, one of the best soups I ever had. However I used a fresh sausage instead of smoked so I added a bit of smoked paprika, a dash of smoked tumeric spice blend, and a dash of liquid smoke to make up for the lack of smoked sausage. OMG, it was freakin' amazing. I brought leftovers to work and half the room asked me for the recipe just based on the smell alone.
@@PixieChix14 What we don't love is pepper in our soups. nor we love the wrong kind of kale. You are right about the garlic, though - caldo verde must have garlic.
Suzanne Baruch Do it! Just try to roll the leaves pretty tight and slice waaaaaay thinner. 😉 You can also use a blender for a smoother texture. This is a classic for portuguese people and brazilians as well. I hope you enjoy.😘
After trying an even simpler version of this soup, I have to say that this is far better. And it went together 1-2-3, no surprises. Thanks to the chef!
Just got back from public got the ingredients! Im so happy this popped up while I was at the store. Gonna try to do this in a crockpot after searing the sausage!
Portuguese food wishes fan where. This is impressive, nearly perfect, taste-wise this should be spot on. The only thing that's "missing" is the traditional way the leafs are cut, which is basically ultra-thin matches, to give the "Caldo verde" usual presentation. Thank you for the recipe Chef John :).
I find it amazing the Portuguese had the sense to legalize drugs years ago. And to treat drug addicts as the mentally ill people they are. That's WJWD. When will the rest of the world come around.
the portugese get WAY too little credit for their culinary influences. They were one of the main reasons that chili peppers, tomatoes, curry dishes, and various spices were spread globally and they tended to bring foods from 1 country to another thanks to their trading and colonial empire with foods like Tempura, custard tarts, various wines like Port actually being Portuguese in origin.
The Déjà vu was so real. The whole time, "I've watched this years ago, and I made it years ago." I love it when you revisit old recipes. There is always some new technique I pick up. Thanks!
OMG! This looks amazing! I need to make this - it’s dinner for tomorrow. EDITED TO ADD: I’m now starting the dough for my homemade artisan boule to eat with this soup tomorrow. Thanks, Chef! ❤️
I've been making this recipe for years (5 years, apparently) and it's one of my favorites. I've adapted it to my own liking over the years, and have a few recommendations. I like to use a stick blender for mashing up the potatoes to get them extremely smooth, similar texture to a potato and leek soup. I'll then add a second batch of diced potatoes with the kale and sausage so I get some tender big chunks as well. Also, I like to start the soup base by frying up some diced bacon, then reserving the bacon bits for a garnish at the end.
Omg finally! A Portuguese dish! Also not also northen Portugal. That and some sausage bread (pão com chouriço) it's like the best warming combination in these winter cold days.
Have not tried your recipe, but found another one a week ago, and made a pot of kale potato soup, with slight variation in ingredients. Oh my, quickly became my second favorite soup! I savored every bite.
Alton Brown's "Christmas Soup" is a variant on caldo verde, but he adds red kidney beans. So, you, if you wanted, you could probably just throw your black-eyed peas right in the soup.
Lovely to see this soup on your channel. I make it often. In Portugal the greens are cut into fine strips so that they look like grass. And, of course, grass soup is what we used to call it as kids. I chop by hand but I have seen a machine that does the work ,and in Porto you can buy the greens ready chopped. which makes it even simpler to make. Thanks for making this!
Eu tb adoro. Gosto de praticamente todas as sopas, mas a minha preferida é a de feijão com massinha. Aprendi com minha avó, que colocava letrinhas ou conchinhas de massa, bem miudinhas.
I'm a Chef in Pa. I make the Italian version of this called Zuppa Toscano & u are right one of the best soups in the world. I think it was created in one of these two areas.
I found this recipe in the San Francisco Chronicle in 2010 and have made it ever since. It’s my absolute favorite! I’ve never seen anyone make it and I love your content. I’m making this tonight on an overcast rainy day in Tennessee.
It’s really nice to see on your channel a beloved recipe from my own country. For it to be even more like we make it, the linguíça should be a chouriço instead (although it is pretty similar), the kale should be cut in very thin stripes and the potatoes should be pureed with a staff mixer, but otherwise you did very well and the result is very pleasing just the same.
OMG I have wathced you for so many years and know you are doing a portuguese dish! I am born and race in Portugal and let me say You are doing it like my mama does :D Thank you for the amazing representation of a very traditional and dear dish to us!
I had to Google that because I'd never heard of it. When I got to the part about it having "a hot thick tomato and beer sauce," I literally gasped. Sounds like a really good dish to try!
Suzanne Baruch It's one of those dishes that an image doesn't make it Justice! imagine a sandwich with linguica, fresh sausage, ham , and a steak all stacked up between two slices of bread ( a different thicker kind so it doesnt melt with all the sauce ) covered with usually four slices of cheese so they melt over the thing. Top that with a sauce that varies from place to place, while some are spicy, others are more silky or even have stronger beer taste. The sauce is considered " a secret " you can make it at home with the standard recipe for it. but those extra touches each restaurant adds to their sauce makes the Francesinha one of the best dishes to eat when going out with friends :)
Just made this! It's delicious! Thanks for the recipe! I had to adapt the recipe to what I had available at my local supermarket, so I used andouille, and spinach instead of kale and added some cauliflower for some extra veg flavor. Delicious!
I thought the whole point of stone soup was that it's made with anything you have on hand? it's got a million versions so it's more or less impossible to have a set recipe.
Yes! Getting Spaniards confused with Portuguese is definitely unequivocally “no bueno”. It could even render you the title of “persona non grata” in Portugal. And you surely want to visit Portugal because there is a tone load more delicious food where this caldo verde came from, which is exclusively Portuguese: not Brazilian, no Galician and not Spanish! Awesome work on your Caldo Verde! A+
Thank you for your advice. Chef John discarded his, as many people do, referring to them as "those tough, fibrous ribs". I'll try including them next time and maybe I'll change my ways. I wish you peace and prosperity. Thank you.
Check out the recipe: www.allrecipes.com/Recipe/261790/Caldo-Verde-Portuguese-Sausage-Kale-Soup/
One recommendation from Brazil: Try adding a little bit of Queijo Canastra (Canastra Cheese from Brazil), on the top after you serve it... Hmmmm even the thought made me hubgry
holy cow! I just made this using loose Chirizo and spinach and I think its one of the best soups I've ever eaten!! Thanks for this recipe! I can't wait to try other greens and sausage combo's!
Well, you weren't wrong. The people of Galicia make a Caldo Gallego that is very similar and since Portugal and Galicia are very similar cultures, I don't think you need to be forgiven. Love the caldo. Thanks for the great recipes. You even have my husband watching.
Sausage and Kale YES! And because eaten with bread I'm guessing there's a quick breakfast version, alternate to Shakshuka which is also very good
nice, thank you! Try this Portuguese dessert I made, th-cam.com/video/a_jymOEGOfQ/w-d-xo.html
My childhood growing up in Fall River Massachusetts in a bowl! Thank you Chef John for rekindling my Portuguese spirit!
Kale soup was big years ago in New Bedford Massachusetts I have not been there in 50 years now but I’d bet it’s still big there
I still live there and make an awesome kale soup with the freshest local Chourico ever.
@@adeleferguson663where does one get said choirico? I get Michael’s in my area.
@@rockiemountin7535Bristol county is hella Portuguese (Bristol is the county that includes Fall River and New Bedford
@@TBlev215I think gaspars is pretty common in the area too, they're based in Dartmouth
I watched this video with my Portuguese mom the amount of Nick picking she did towards your soup was hilarious and at the end she's like you did a good job
*nitpicking
How ironic
Nick picking is a friendly euphemism ...
nice, thank you! Try this Portuguese dessert I made, th-cam.com/video/a_jymOEGOfQ/w-d-xo.html
@@CyberAscendant Very much so, I mean literally face of the word.
As a brazillian who just happens to be a huge fan of portuguese cuisine, all I can say is this: caldo verde is the best thing anyone has ever done with kale.
Preach
As an Irish person, I tend to agree .
Chef, I have been watching for the better part of a year now. My son's first birthday is in a week and a half and I thought I would let you know that often late at night when he will not sleep I watch your videos with him. Your soothing voice helps him go down at last. It has also inspired many wonderful meals at our house. (my wife says thank you and so do I)
this comment warmed my soul. Like Chef John's soup.
That is a beautiful comment
Wow
Great idea
Bet you ten bucks he grows up to be a Chef! Lovely story!
Here in South Africa we do it the Mozambique way with hot, spicy piri piri chouriço instead of linguica, the potatoes rubbed through a fine grid of the mouli legume and the kale stacked and rolled into big cigar shapes and cut into thread-thin shreds that almost but not quite melt into a puree. Otherwise the recipe is pretty much the same, but the texture is of a green smooth almost-puree studded with ruby discs and the appearance is gorgeous. Serve with lots of red wine, Portuguese bread-rolls, good companionship and argumentative conversation.
I studied for 3 months in northern Portugal and I had this literally every single day.
I grew up eating this stuff all the time in Massachusetts! There's a big Portuguese population there so this stuff was literally served as school lunch sometimes and its one of the foods I'm most nostalgic for now that I live out of state.
Same here
Bucalow is another ( I know I am spelling it wrong, its late) chickpeas potatoes egg and fish I miss that so much. I'm going to end up on a big Portuguese cooking spree or have to travel back home to Massachusetts to my adopted Portuguese family lol I know that is one dish I couldn't even come close to making as good
Same! I’m from Middleboro and live in Maine now. I didn’t want to call my mom and have her chew me out because I forgot how to make my Grammies Portuguese soup lol so that’s why I’m on this video! The potatoes are really different and I probably won’t do that lol, I’ll just cube them
@@Elizabeth-st6wg same! I just cube them usually. Also, If you can’t find Portuguese style crushed red pepper - sambal olek is a really good substitute!
nice, thank you! Try this Portuguese dessert I made, th-cam.com/video/a_jymOEGOfQ/w-d-xo.html
Portuguese man here, slightly tipsy after a Texan showed me your channel - congrats. Honestly. You did everything correctly. I f%"%&ing love you John. Caldo Verde is one of the best soups we have to offer and you did it justice. Thank you.
If you can find chouriço, use that instead of linguiça. Tightly packing the kale and cutting it into thin shreds are more traditional than a rough chop. For a smoother/silkier potato base, use a hand blender instead of a masher. And always finish off with a drizzle of extra virgin olive oil. Glad to see the Portuguese cuisine be promoted!
My best friend is from Madiera and i love this soup, now i can try and do it myself. Happy days are here to come.
came to say the same. thin sliced kale is better for caldo verde it cuts the raw edge out of it and its more pleasant to the view
What you described is exactly how my girlfriend's mother makes hers. One of the best soups of all time.
Michael Leonard ahahha what you said was just perfect! I am Portuguese and I love this channel! It's his own special version of our beloved Caldo Verde!!
Yes! I think that's the best way to make caldo verde. :)
As a Cape Verdean (Vivo Cabo Verde!), me and my grandmother approve of this delicious rendition of our beloved soup!
I am Cape Verdean as well. Our CV version of kale soup is my favorite meal. Because I am violently protective of my family recipes, I will gladly send this link to the next person whom asks. This is close enough that they should be quite happy.
Best soup ever. First time eating it was with a very special Cape Verdean Family.
@@mcmamamm I'm Cape Verdian too from Fogo.
I made this soup two wks ago I used turkey chorizo instead, and sweet butter beans.
Roller coasters of vocal tone and cadence... I can’t deal.
Will make it soon. Ate it many times in New York and Portugal and it brings back many good memories. Thank you very much!
WoW...what a choice to make....strip Leaves OR strip Tease...
At any rate, I love Portuguese cuisine...especially related to seafood, & I ADORE "arroz doce" ...
Thanks once again 'Chef John'...You ROCK...
Caldo verde is one of the best soups to have on the cold, wet, foggy winters of northern Portugal and Galicia. One hundred percent peasant food that went “chic”. Fortunately, linguiça and kale are not too expensive, so the poor people can still enjoy it. You can do variations of this with a firm flesh fish, like swordfish.
Well done Chef.
I don't know what I like more: my Portuguese caldo verde or your humour. 😘😘😘
Finally. A kale disposal technique. I cannot tell you how much we enjoyed this recipe. We only had a smoked rope sausage a la Kroger's Private Selection brand. I added some garlic and otherwise stayed true to the recipe. I no longer have visions of chopping down my wife's beloved kale trees.
You were so mean to me years ago when I told you this dish was Portuguese not Spanish and here I am still watching you loyally through all these years. Thanks, Chef John.
nice, thank you! Try this Portuguese dessert I made, th-cam.com/video/a_jymOEGOfQ/w-d-xo.html
I am half Portuguese & I love this soup so much. My grandmother made the best.
When I clicked on this it said it was posted 58 seconds ago and you had 115 views already. Testament to your skillz chef! Thanks for sharing and teaching.
This is freaking fantastic, and I'm absolutely sure this will become part of my regular rotation! There are also a ton of great technique tips in here, including chopping off the bottom of a potato to make it flat and keeping potato slices in cold water to prevent them from browning. Love it when you throw out lots of tips like that!
Best soup I've ever tasted in my whole life! I added a dash of MSG, garlic powder, and smoked paprika. Thank you so much for the video. Simple recipe for some complex flavors!
I'm Brazilian and I loooooove it. My grandmother makes it sometimes.
Ive been eating this and versions of this my whole life and I have never met a kid who didn't love this soup and eat it all and ask for more. Even though it might look a little weird to them they love it!
Also , my mother would substitute the potato for crushed romano beans. Takes a couple of cans and you mash them your self but It really works nice.
Just made this and it is AWESOME! Cold rainy day but I don't care now! TY Chef!
Man, this brings back memories. my grandmother would make this for my father when he was a boy, and he would do the same for me. we never called it Caldo Verde, it was always just Kale Soup. But i love it. i got to make this one day, maybe surprise him with it for Thanksgiving.
Would love to see more Portuguese dishes mainly bolinhos bacalhau, that has some fond memories for me too.
Yes, we called it Kale Soup (Soupa do couves) as well. I think it's called a Caldo verde when the potatoes are mashed up a bit and the kale is in smaller pieces. I havent made this in a while. Will have to soon.
Great memories here too. :D
Where I live, kale soup and Caldo Verde are two different, distinct things. Every restaurant serves kale soup, which has beans and often beef as well as the linguiça and has a thin broth with chunks of potato. Caldo Verde is as chef John makes it here. There is also a green bean soup, which is a broth thickened with potato and carrot, with string beans and linguica added.
Yes we also had kale soup it is different than this Caldo Verde but very similar it has cabbage and Lima beans and potatoes cut into half inch cubes maybe a little bigger, my mother used Portuguese sausage Charisse or the Spanish sausage chourico and we ate it with fresh Italian bread with gobs of butter on it my mom would bake that day,wow do I miss mom and dad and those days that seamed so ordinary at the time are so special now
@@DizzLexic My grandmother made du va shone, best I can say it. loved it. But it was corned beef, cabbage, carrots celery potatoes squash white and red beans both. My Italian mother who loved corn beef and cabbage, would make it from the left over.
@@deniseg812 I've never had that, but perhaps I will pick up some corned beef and try it. :)
i grew up on this soup. used to hate it as a kid but liked as an adult.
This soup is pure love.
I just found your recipe today…. My husband is from Azores and I have never made Portuguese cuisine but I plan to surprise him by making this!!! Thanks Chef John…. Love how you teach us the most amazing recipes!!!❤❤❤❤
Looks so delicious! Here in Hawai'i, where there's a definite Portuguese influence on food, Portuguese bean soup is a comfort food, though there are infinite variations. My mother-in-law's recipe is the most awesome I've ever seen. I'll send it to you if you wish, but beware. The full recipe results in 3-4 gallons of soup (or more like a stew). My beloved mom used to make it for New Year's. A steady stream of relatives and friends would arrive after mass and drain the vast vat. Typical of Hawai'i, the recipe includes Chinese and other influences (such as mustard cabbage and a 5 lb. canned ham). I miss those days. We usually don't make this special dish any more because there's so few of us left. We can't eat it all.
I need this recipe!
I never knew Portuguese live in Hawaii. I only ever hear of us moving to north eastern parts of United States and many parts of Canada
I have a branch of my family tree in the Hilo area going back two generations at least. I have had no contact nor do I have any names except Sousa from San Miguel, Azores.
nice, thank you! Try this Portuguese dessert I made, th-cam.com/video/a_jymOEGOfQ/w-d-xo.html
We’re not so many any more either. I halve many recipes at the start, and separate into containers when done so as to freeze a portion for later. This method works well regularly for us two to have traditional meals. (Just be sure to date and label the freezer containers)
My mom makes the best Caldo Verde. She just moved back home to Portugal with my dad, so this came at a good time :)
having some portuguese blood in my veins, this is real caldo verde. portuguese use collard greens instead of kale, and water instead of chicken broth. i will try it with broth and it may probably taste better. even the pronunciation of it by our so dear chef is quite ok. congrats. its a perfect comfort food for chill winter days. enjoy.
My Portuguese grandmother used a type of kale called Tronchuda.
my grandmother passed away a few months ago and this was one of her recipes she made often. i want to learn how to cook this in memory of her. she made it soo good.
oh yes, one of my favorite soups EVER! we eat that a lot here in Brazil, too!
Very authentic! I love caldo verde
Wow it's great to see a chef tackling our soup 😄 in my case, I also add a carrot when cooking the potatoes and also add a hand full of rice when cooking the kale. 🖒
I am Portuguese been following your videos and imagine my surprise for seeing this. It's a staple food back home. Muito obrigado.
This is a very common dish in Brazil as well, since many of us have portuguese background.
I love it, one of my favorite dishes. :)
I made the recipe exactly as Chef John instructed, and man, is it good. It's healthy, rich, and easy to make. This is an amazing soup recipe!!
This is a nice version of it! Thank you for spreading the caldo verde love!
Just wanted to say for chef John and most people who wanna try it, that traditionally this soup is made with a dark leaved cabbage more similar to collard greens than kale. This has been lost in translation in many a food blog and recipe book. We call them "couve-galega"or "couve-de-folhas"(roughly translates to Galician cabbage or Leafy cabbage)
Again, "traditionally", you use whatever you prefer! They're all from the same family after all.
Often food like that varies from family to family and according to whatever is available. BUt each family is often highly protective of their (correct) way - Mr female family members from Cornwall are quite adamant there is only one way to make a Cornish pasty and it's THEIR way.🤣
@@dnmurphy48 it's not a matter of family recipes as much as local availability. Having grown up in Portugal and lived there for 25 years of my life, I've had many all delicious versions. It's just that kale is not local and wasn't available in the country until the past 10 years or so, until kale smoothies became a health trend.
I made this today. It is demented! It is insane! It should be illegal for a soup to taste this good!
I made this soup last night and the flavor was so much more than I expected. If you think it's too much kale IT'S NOT! I cut it in thinly in strips like recommended in some comments below and it worked out really well that way. I was surprised how flavorful and rich it was because of the kale. I also used the Lacinto kale, which is what I prefer anyway and it works perfectly. Try this, you won't be disappointed! Thank you Chef John for another staple soup recipe!
I don't need any expert. This is one of the most fabulous soups I have ever tasted. When I was in Portugal that is the only thing I wanted to eat. His version is pretty good. Now that i can find Tuscan kale in the market .I'm not walking, I'm running to get the ingredients cause I need this back in my life. I can also get linguica. Caldo Verde here I come!!!! Ps. In Portugal every housewife grows Coelho black cabbage. In the farmers market on 14th st in NYC I found it during the summer.
"In my occasionally humble opinion..." 7:15
That just made my day.
I made a large batch of this minus the potatoes and canned it in quart jars. When I open it I cook the potatoes in with the soup and serve. Its handy to open a jar on a cold evening.
The only caveat is the kale cooks to a mush during the canning process, which I happen to like.
This is hands down one of the most flavorful dishes I have tried.
This looks like a great cold weather recipe! As it happens, I have kale and I have sausage. I'm going to try this today! Thanks, Chef John! You just solved my dinner dilemma. ❤️
Just incredible that someone came up with all these recipes
Oh wow! I grew up on this soup! Thank you Chef John!
Saw a tweet about this soup, thought I'll look it up on TH-cam. Of course Chef John's made a recipe 6 years ago. You're such a dude❤ thanks for everything
I made these last week and it was delicious, one of the best soups I ever had. However I used a fresh sausage instead of smoked so I added a bit of smoked paprika, a dash of smoked tumeric spice blend, and a dash of liquid smoke to make up for the lack of smoked sausage. OMG, it was freakin' amazing. I brought leftovers to work and half the room asked me for the recipe just based on the smell alone.
yesterday I made this delicious soup and right now I am eating frittata with leftover kale... best channel ever!
Haven't had this in years. I have some spicy chorizo and collards in the fridge... I believe the fates have spoken.
I love this soup
Make sure you add 6 cloves of garlic ... portuguese Looooveee garlic 😍😍
@@PixieChix14 What we don't love is pepper in our soups. nor we love the wrong kind of kale. You are right about the garlic, though - caldo verde must have garlic.
@@PixieChix14 And the cutting of the kale is a joke - it must be a fine julienne
nice, thank you! Try this Portuguese dessert I made, th-cam.com/video/a_jymOEGOfQ/w-d-xo.html
i love caldo verde , i often make for my family
THAT. LOOKS. AMAZING. I can't even think of a joke to write because I'm so excited to make this soup.
Suzanne Baruch Do it! Just try to roll the leaves pretty tight and slice waaaaaay thinner. 😉
You can also use a blender for a smoother texture.
This is a classic for portuguese people and brazilians as well. I hope you enjoy.😘
dont blend the kale. kale paste it's no good. better to stack the leafs and cut it with a sharp knife
Do it. It tastes as amazing as it looks. I'm biased because it's my favorite dish, but still.
its the best soup ive ever had
After trying an even simpler version of this soup, I have to say that this is far better. And it went together 1-2-3, no surprises. Thanks to the chef!
Portuguese approved!! Very yummy
nice recipe and all but what gets me on this vid is the A+ pronunciation of the word "linguiça"
really spot on
Just got back from public got the ingredients! Im so happy this popped up while I was at the store. Gonna try to do this in a crockpot after searing the sausage!
Chef John, my grandma puts sweet potatoes and kidney beans in her Portuguese kale soup and it's so so good!
Sounds great!
omg that sounds wonderful! I'm going to have to try that next time
I'm going to make it your grandmother's way. Grannys know best! Thanks :)
New Left Let me know how you like it!
sothathappened Let me know if you try it!
Portuguese food wishes fan where. This is impressive, nearly perfect, taste-wise this should be spot on. The only thing that's "missing" is the traditional way the leafs are cut, which is basically ultra-thin matches, to give the "Caldo verde" usual presentation. Thank you for the recipe Chef John :).
Being portuguese has never brought me more pride
We have this in Brazil too, IT'S AMAZING...thanks for it :D
I know right? To be honest it's shameful that right now we're only known because of Cristiano Ronaldo.
We have alot more stuff than him XD
Sans The Skelebro OMG your username is hilarious xD. Day made.
I find it amazing the Portuguese had the sense to legalize drugs years ago. And to treat drug addicts as the mentally ill people they are. That's WJWD. When will the rest of the world come around.
the portugese get WAY too little credit for their culinary influences. They were one of the main reasons that chili peppers, tomatoes, curry dishes, and various spices were spread globally and they tended to bring foods from 1 country to another thanks to their trading and colonial empire with foods like Tempura, custard tarts, various wines like Port actually being Portuguese in origin.
The Déjà vu was so real. The whole time, "I've watched this years ago, and I made it years ago." I love it when you revisit old recipes. There is always some new technique I pick up. Thanks!
Наталка me too......
I do the same
He has helped my Sleep Apnea for free and cooking lessons for free! Love this Chef! Best Voice ever
That's so cool! I watch when I have meals/snacks, helps me keep my apetite going 😎
what a wonderful idea Наталка xx
I’ve never tasted Portuguese cuisine before. This will be my first as it looks so easy and delicious. Thank you!
OMG! This looks amazing! I need to make this - it’s dinner for tomorrow.
EDITED TO ADD:
I’m now starting the dough for my homemade artisan boule to eat with this soup tomorrow. Thanks, Chef! ❤️
I can’t think another recipe that I’ve ever wanted to try more! It just looks like a warm hug in a bowl.
From Portugal here! It's my favourite soup :)
I've been making this recipe for years (5 years, apparently) and it's one of my favorites. I've adapted it to my own liking over the years, and have a few recommendations. I like to use a stick blender for mashing up the potatoes to get them extremely smooth, similar texture to a potato and leek soup. I'll then add a second batch of diced potatoes with the kale and sausage so I get some tender big chunks as well. Also, I like to start the soup base by frying up some diced bacon, then reserving the bacon bits for a garnish at the end.
caldo verde *.* oh boy, how i miss this dish =P
Omg finally! A Portuguese dish!
Also not also northen Portugal. That and some sausage bread (pão com chouriço) it's like the best warming combination in these winter cold days.
You should make some Portuguese bean soup! It’s so yummy and hearty. It’s a staple soup here in Hawaii
Roseanne Borromeo that is because 20% of Hawaiians have Portuguese ancestry! We have been everywhere! 😘
Your cute
Roseanne B. Can you introduce me to your bean soup . We love beans every possible way.✌️
That is so good. The only soup I’ve had where the bean skin is removed.
nice, thank you! Try this Portuguese dessert I made, th-cam.com/video/a_jymOEGOfQ/w-d-xo.html
Have not tried your recipe, but found another one a week ago, and made a pot of kale potato soup, with slight variation in ingredients. Oh my, quickly became my second favorite soup! I savored every bite.
This is how I'm doing my New Year's Greens! Cornbread will dip in this nicely. Black-eyed Peas & Rice on the side.
Jimmy Holloway Amen
Jimmy Holloway yum, yum!!
Sounds yummy!! and now that we know the "when", just let us know the "where" and we'll be there to partake!!
the funny part is that we portuguese eat this soup and a kind of cornbread for new years! enjoy!
Alton Brown's "Christmas Soup" is a variant on caldo verde, but he adds red kidney beans. So, you, if you wanted, you could probably just throw your black-eyed peas right in the soup.
Lovely to see this soup on your channel. I make it often. In Portugal the greens are cut into fine strips so that they look like grass. And, of course, grass soup is what we used to call it as kids. I chop by hand but I have seen a machine that does the work ,and in Porto you can buy the greens ready chopped. which makes it even simpler to make. Thanks for making this!
I love caldo verde. The only difference in the way we make it in Brazil is that we cut the kale very, very thin. We serve it with croutons.
em Portugal é a mesma coisa, pelo menos é assim que minha mãe a faz... a minha sopa favorita! a sopa dos pais é sempre a melhor!
Eu tb adoro. Gosto de praticamente todas as sopas, mas a minha preferida é a de feijão com massinha. Aprendi com minha avó, que colocava letrinhas ou conchinhas de massa, bem miudinhas.
I knew that if I read comments I'd get more tips😁thanks
Yum! I can't wait to try this.
Gostaria de fazer também. O que é "kale" em português ?
I'm a Chef in Pa. I make the Italian version of this called Zuppa Toscano & u are right one of the best soups in the world. I think it was created in one of these two areas.
Superb! I love cooking and eating Portuguese food!! Onde estão os portugueses? 👨🍳👍😊
Caldo Verde is my favorite soup. Maybe I was Portuguese in another life.
Fleur Bandito maybe you were. Also try porco à alentejana! I made a video of that.
Presente :D
Tuga Power! Haha
Aqui :)
I found this recipe in the San Francisco Chronicle in 2010 and have made it ever since. It’s my absolute favorite! I’ve never seen anyone make it and I love your content. I’m making this tonight on an overcast rainy day in Tennessee.
It's usually made with Collard greens, but I like that you used kale. It sure looks yummy....
I just used collards with the lot I'm cooking because I prefer those. Here we usually cook them with bacon or salt pork.
Caldo verde is my favorite soup, and one of my favorite food ever. This look delicious. Thanks for sharing it to the world.
Chef John is doing his crazy pitch talk. Recipe looks good though :)
I know I am not the only one here that will never cook that but loves to watch this.
It’s really nice to see on your channel a beloved recipe from my own country. For it to be even more like we make it, the linguíça should be a chouriço instead (although it is pretty similar), the kale should be cut in very thin stripes and the potatoes should be pureed with a staff mixer, but otherwise you did very well and the result is very pleasing just the same.
Tiago Marques
OMG I have wathced you for so many years and know you are doing a portuguese dish!
I am born and race in Portugal and let me say You are doing it like my mama does :D
Thank you for the amazing representation of a very traditional and dear dish to us!
Love this in Brazil!
This looks so good. This Portuguese home cook right here is gonna try this!
The First Portuguese dish of many more ( i hope ). The Next one should be a Francesinha !
I had to Google that because I'd never heard of it. When I got to the part about it having "a hot thick tomato and beer sauce," I literally gasped. Sounds like a really good dish to try!
Suzanne Baruch It's one of those dishes that an image doesn't make it Justice!
imagine a sandwich with linguica, fresh sausage, ham , and a steak all stacked up between two slices of bread ( a different thicker kind so it doesnt melt with all the sauce ) covered with usually four slices of cheese so they melt over the thing.
Top that with a sauce that varies from place to place, while some are spicy, others are more silky or even have stronger beer taste.
The sauce is considered " a secret " you can make it at home with the standard recipe for it. but those extra touches each restaurant adds to their sauce makes the Francesinha one of the best dishes to eat when going out with friends :)
Wow. I hope Chef John makes this! It definitely sounds "Food Wishes worthy."
Yes! I would love to see his take on this! It’s so delicious 😋
Sim sim sim
As a portuguese speaker, hearing Chef John say "linguiça" so naturally is a real treat
3:26 “Since need to and want to are totally different things” Amen, amen.
Just made this! It's delicious! Thanks for the recipe!
I had to adapt the recipe to what I had available at my local supermarket, so I used andouille, and spinach instead of kale and added some cauliflower for some extra veg flavor. Delicious!
This looks yummy.
Made this dish and just finished eating it. It was very good! Definitely will be making again
Make another traditinal soup called Stone Soup, caldo verde is one of my favorit soups besides stone soup.
I thought the whole point of stone soup was that it's made with anything you have on hand? it's got a million versions so it's more or less impossible to have a set recipe.
I make this so often. Probably every 2 weeks I'm making this. Thank you so much for introducing this to me.
Yes! Getting Spaniards confused with Portuguese is definitely unequivocally “no bueno”. It could even render you the title of “persona non grata” in Portugal. And you surely want to visit Portugal because there is a tone load more delicious food where this caldo verde came from, which is exclusively Portuguese: not Brazilian, no Galician and not Spanish! Awesome work on your Caldo Verde! A+
Nao bom
@@ParanaSlim52 Nom digas!! :)
Looks fantastic and nourishing. I can't wait to make this soup for my mom, she loves soup with greens in it.
hahahaha i love your new 5 second rule, take 5 seconds to wash it off and then put it back in
Excellent, excellent, excellent.
I tie the kale ribs into a bundle with string and include in the simmering to add nutrients to the broth. At the end, I fish them out and discard.
why? just eat them they taste good
Thank you for your advice. Chef John discarded his, as many people do, referring to them as "those tough, fibrous ribs". I'll try including them next time and maybe I'll change my ways. I wish you peace and prosperity. Thank you.
Just chop the whole lot in fine strips for more flavor and more fiber
P Pe-Thnx.
uekiguy
Kale stems are quite soft and tasty if you keep them simmering in the soup pot.
This is soup is now in my Top 5. So simple yet delicious.
Really easy to make as well.
Thanks Chef.
Once your friends are done with the pre-dinner stripping, you can tell them the kale was ribbed for their pleasure...
Xavier Moya yesssssss
Xavier Moya
You beat me to that comment.
Xavier Moya 😂😂😂lolll
hahahahahaaaa
I can't!! Lolololol!😂