Caldo verde - a Portuguese soup classically featuring kale, potatoes and chorizo swimming in a nourishing, mineral-rich stock - is a remarkable dish. Richly flavored and deeply satisfying in a way only traditional peasant foods can manage, it's is simple to prepare and a truly delightful addition to the supper table.
My version of caldo verde is generously seasoned, first by dried chili peppers and then by smoked Spanish paprika - a spice with a deep, beautiful smoky and spicy scent. The addition of these spices turns the broth a brilliant, dark red which contrasts dramatically with the deep green kale and the pale, creamy flesh of fingerling potatoes. Find the smallest fingerling potatoes you can for this dish. When prepared whole instead of chopped they add visual interest to the soup bowl making for a lovely, albeit rustic, presentation at the supper table.
As with all dishes, it is essential that you choose the very best ingredients available to you when preparing caldo verde at home. Nourish yourself well by ensuring that you source your ingredients at their freshest, while supporting small farms that maintain sustainable and holistic methods in their approach to growing vegetables and raising livestock. By making this conscious choice you support your local economy and support your local agriculture, you ensure that the freshest foods reach your table and the fresher your foods are, the more nutrients they offer. If you're looking for a similar soup, but bean-based, this kale and white bean soup recipe works well, too.