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Recently, when I was traveling throughout Portugal, discovering the country’s delicious, seemingly endless bounty of regional cheeses and charcuteries, I found myself in need of a few vegetables.

Caldo Verde (or “green soup” originating in Northern Portugal and considered somewhat of a national dish) hit the mark. Filled with kale and potatoes, this hearty dish is a nutrient-dense comfort food, light enough for year round eating.

Traditionally, Caldo Verde is made with chorizo or linguica, but this version that I recreated back at home in California is vegan, gluten- and dairy-free.



Yield: 6-8 servings

  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • ½ cup dry white wine
  • 1 pound yellow potatoes, ½-inch diced
  • 4 cups low-sodium vegetable broth
  • 1 large bunch kale, stems removed, very thinly sliced 


  1. In a small stock pot, heat oil over medium heat.
  2. Add onion and shallot, saute five to seven minutes or until translucent.
  3. Add garlic, salt, black pepper, smoked paprika, sweet paprika and cumin and cook two minutes longer.
  4. Deglaze pan with white wine, scraping browned bits from bottom of pan. Cook, stirring frequently, until most liquid has evaporated.
  5. Stir in potatoes. Add broth, bring to a boil, reduce heat and simmer until potatoes are almost tender, about 25 minutes.
  6. Stir in thinly sliced kale and cook until wilted, about 10 minutes. Remove about 1 cup from the pot, cool slightly then puree in blender.
  7. Add pureed mixture back to pot, stir to combine and simmer a few more minutes before serving.
  8. Season with salt and black pepper as needed.

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