Kale & Potato Soup

This rich, traditional Portuguese soup—called caldo verde (green broth)—would be a lovely starter to this week’s Italian pasta supper.

1 bunch Lacinato kale
2 pounds baking potatoes
2 quarts water
Olive oil

1. Remove stems from the kale, wash the leaves and cut them into a chiffonade. (You should have about 6-8 cups of kale). Peel potatoes and chop very fine.

2. Bring water to a boil in a heavy sauce pan and add salt. Add chopped potatoes, return to a boil and cook for 2 minutes, covered. Add the kale and cook 2 minutes more. Taste for seasoning, adding salt and needed. If desired, top hot soup with a splash of olive oil.

Variations: You can pass this soup through a food mill and serve it as a purée; moisten it with chicken stock instead of water; or enrich it with additional vegetables. One excellent variation is to stew sliced shallots and garlic until very soft and caramelized, then purée with the kale and potatoes.

View Complete Recipe Index

this week's recipes
taco night

farm & garden notes
hello, may!

photo gallery



Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.