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green broth recipe

It's fact. The more the temperature drops, the greater the desire to eat a warm meal, right? Caldo Verde is one of those kitchen classics that warms the soul on these cold winter nights. It is a typical dish from the northern region of Portugal that became popular in Brazil and in several other countries of Portuguese colonization. In the country of origin, the green broth is consumed as a starter and is accompanied by cornbread and slices of chorizo or salpicão, which, unlike the Brazilian salpicão, is a type of smoked sausage. Our recipe uses smoked pepperoni sausage (we opted for the sausage from From the farm, of excellent quality and very affordable) and as an accompaniment we suggest a good baguette or slices of French bread. Got mouth watering? Make it today because its preparation is easy and it's ready quickly.

Caldo Verde recipe ingredients

4 large potatoes, peeled and cut into cubes
1 large onion cut into cubes
2 slices of smoked calabrese sausage or paio (we used the smoked sausage from the farm in the recipe)
1 or 2 cups finely chopped kale
1 cube of bacon bouillon (if not using chicken)
2 bay leaves
2 to 3 cloves of garlic
4 tablespoons of olive oil
Sal Island
Black pepper

Preparing the Caldo Verde recipe

1- In a deep pan cook the potato in approximately 1 1/2 liters of water until it softens together with the bay leaves.

2- Remove the potatoes and mash them with a fork or masher. Reserve the water in the pan.

3- In a smaller pan (can be a frying pan) sauté the chopped onion and garlic cloves in olive oil. Add the sausage cut into slices of about 4 millimeters and sauté until the onion becomes semi-transparent. Turn off the fire.

4- Remove the sausage from the stew and reserve it. Add the sauteed onion and garlic to the pan with water where the potato was cooked and leave it on medium low heat. Add the bacon bouillon cube. Add the boiled and mashed potato. Cook for a few minutes and add the chopped kale. Season with salt and pepper and turn off the heat after 5 minutes.

5- Serve the broth in individual bowls, placing the sausage slices of your choice beforehand. Drizzle with olive oil and bon appetit!

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Green broth recipe from the Ooizine Guide

Green soup

Prepare this delicious green broth recipe. Ingredients: potato, onion, smoked pepperoni sausage Da Fazenda and cabbage.

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Preparation 30

Cooking 45

Total time 1 15

type of dish Soup

Kitchen Brazilian

Portions 12

Calories 175 kcal

Ingredients

4 units potatoes in cubes
1 unit onion in cubes
2 buds smoked pepperoni sausage or paio We use the brand Da Fazenda
2 cups incubates thin sliced
1 cube bacon broth
2 folhas bay
3 teeth garlic
4 soup spoons olive oil
shawl
Black pepper

Preparation

In a deep pan cook the potato in approximately 1 1/2 liters of water until it softens along with the bay leaves.
Remove the potatoes and mash them with a fork or masher. Reserve the water in the pan.
In a smaller pan (can be a frying pan) sauté the chopped onion and garlic cloves in olive oil. Add the sausage cut into slices of about 4 millimeters and sauté until the onion becomes semi-transparent. Turn off the fire.
Remove the sausage from the stew and reserve it. Add the sauteed onion and garlic to the pan with water where the potato was cooked and leave it on medium low heat. Add the bacon bouillon cube. Add the boiled and mashed potato. Cook for a few minutes and add the chopped kale. Season with salt and pepper and turn off the heat after 5 minutes.
Serve the broth in individual bowls, placing the sausage slices of your choice beforehand. Drizzle with olive oil and bon appetit!