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Caldo Verde—Portuguese Kale and Potato Soup

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  • 1/4 cup olive oil, divided
  • 1/2 pound linguisa sausage, cubed (country-style or Italian also works)
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 pound russet potatoes, peeled and cut into 1’ cubes
  • 4 cups vegetable broth
  • 2 cups dry white wine
  • 1 pound kale, destemmed and sliced into thin ribbons
  • Salt & pepper

Cooking Instructions

So the last of our winter veggies has come out of the garden to make way for the summer planting. What shall I do with all this kale?

Try this simple and satisfying soup for dinner…opt to make vegetarian by omitting the sausage, or go whole hog! (Ha,ha.) Either way, enjoy!

Serves: 4

  • Heat 1 T. of oil in a Dutch oven over medium heat. Brown the sausage, then remove to a bowl.
  • Add 2 T. oil back to put and cook the onion and garlic over medium heat, stirring often. Season with salt and pepper. Saute until browned.
  • Add the wine, broth and potatoes then cover and simmer. Cook 15-20 minute until potatoes are very tender.
  • Remove a few potatoes to mash, return to the broth and thicken the soup.
  • Add the kale and simmer uncovered about 5 minutes.
  • Stir in the sausage and cook just 5 minutes, to meld flavors.
  • Season with salt and pepper to taste. Garnish with red pepper aioli, hot sauce or just a piece of crusty bread!