Grew up in the south. My dad, who was an avid fisherman, used to call it 'filleting' the collards. :) He'd fold each leaf on itself and run his knife down the 'spine'. Seeing anyone take the spine out of greens always makes me think of him and smile.
This soup was surprisingly good. Didn't taste like much when I was tasting it during the simmer, but it really comes together in the bowl. I can see why you say this soup gets better the second day. Also: although the soup is very forgiving, the fine chop on the greens is a must. I did a more rustic cut which led to a more, uh, rustic eating experience.
Both my parents were born on Melgaco, Portugal. My mother would always cook me this soup and 28 years later it’s still my favourite soup, nothing else compares and I thank you for putting this video up, it really took me back!
@@steadfastthinker nothing else compares to a soup with 3ingredients? Come on bruh, everything in food isn’t subjective. Spam doesn’t compare to a prime ribeye!
Pronunciation was fine. I tend to find the linguça non-optional, but I also like to add it early to flavor the broth. The disclaimer for traditionalists was hilarious. Thanks for sharing!
Just love how real Kenji is. Such a refreshing change from the uber-perfect world that prevails on RUclips. Nice messy kitchen where nothing matches and everything is used. Also love the POV angles so you feel you are really doing it yourself.
It so nice to see a recipe from my country here! This is also quite common in Brazil, it is a widely loved recipe. Some people like to add smoked sausages to it as well, so it will cook inside the soup and make it more hearty. The stem can be used as well by slicing it into biteable chunks, lightly frying them and then adding them to the soup for a bit of crunch. This way it goes to nearly zero waste :)
They may not fit in this recipe, but when stir frying or braising greens I find the stems perfectly edible if removed as shown here, chopped, and sauteed early in the recipe i.e. with your onion or mirepoix or whatever. In fact I often find those bites of the finished dish to be extra delicious. But that's just me! Thanks for the video, and for all your wisdom
That's amazing Kenji, I'm Brazilian and watched it with my mom, who does an amazing Caldo Verde by the way, and she's so happy to see you making a recipe that's part of our culture. Keep the good content
Pretty great rendition of the soup, my family does the purist purée method though but I wanna give this a go. Real question is when’s the Francesinha video?
Would love to see Kenji’s version but if you’re looking for a recipe I’ve had this version and it was delicious! ruclips.net/video/YjLgGveNBRc/видео.html
I like to fry the sausage and render out some of the fat in olive oil, remove sausage, then throw my onions in there. This is one my favourite soups, especially in cold weather. My avozinha made an unreal version.
As a Brazilian, this recipe reminds me greatly of my grandma. I'd strongly recommend adding some sort of linguiça/smoked sausage/chouriço as it gives the soup the extra oomph that it needs.
As a portuguese person i'm used to the small amount of people who make videos on our cuisine to get it wrong. Kenji although you didn't do it traditional, every household had it's own small changes to dishes. You did an amazing caldo verde. Thank you for showing a larger audience the food of my country.
Can you do a dedicated video on olive oils? According to food wishes Ligurian oil is the one you should use in pesto. I didn't realize there was a whole world of oils out there with different regions, varieties and tastes... Also, a video on new kitchen set up? Possibly house tour or comparison of Bay Area vs PNW including housing situation commentary? Would be super interesting😁
Hello! I have a question for you! In Brazil, Fejoada is the national dish. Does this exist in Portugal, or is there a "mother dish" that fejoada evolved from? Obrigada!
@@Margar02 there's also a dish called feijoada in Portugal, but it has a few differences over the brazilian version. It can be called feijoada à portuguesa to distinguish them :)
@@Margar02 feijoada is an adaptation of Portugal’s cozido and also France’s cassoulet. Not quite a national dish and almost only really consumed in Rio de Janeiro (which is quite the face of Brazil).
@@Margar02 Feijoada comes from a Northern Region of Portugal called Minho and it's a variant on a dish like the French cassoulet and the likes, which in turn come from a Roman dish very widespread in the Empire. Feijoada has a lot of variants and every Portuguese speaking country has it's own version
Hi, everyone! I'm portuguese First of all, thank you for honoring my country with these videos but I want to give you some tips for a better "caldo verde". We typically use "salpicão" and we normally boil the "salpicão" seperatly and then we remove the meat and put the potatoes, onion and garlic. Once everything is boiled, we put everything in a blender and put everything back on the pot. Then we add the boiled "salpicão" slices and the greens, we put it on low and let it simmer for some minutes and that's it. That way you can have the texture of the greens and the smoked flavor of the "salpicão" Edit: We use no broth whatsoever, at least in the north where I'm from and where "caldo verde" is originally from
@Kim Álvarez wow u must be a mad Galicia ahaha. "Caldo verde" is and I quote "from the Minho province" which is where I'm from, Guimarães so don't come here saying it is from the Galiza because that's just not true
What I love about this channel, is that while I'm a pretty experienced home cook, and I've made a version of this soup at least a half-dozen times, I still learn something new, in this case about the effects of different cuts of potato, and different cuts of onion. Also, don't be surprised if the food police show up saying the only green you can actually use is a cabbage called couve galega, not commercially available outside Portugal (if you have a garden, you can apparently cultivate it in temperate zones). I've always made it with kale, and it was fine.
I'm from Portugal and since I was a little kid this was my favourite soup! My nanna would also add some courgette, maybe some leek if she had it on hand 🤠 coriander at the end is also 🥹😍
You dropped this video just after I received collard greens in the CSA box -- the stars are aligned! Thanks for making these videos, they've made a big impact on my life :D
Can't express my gratitude enough for all the knowledge you put out there through these videos. I've become much better and more adventurous as a cook since finding your channel. Big ups Kenji!
Kenji, I just made this. I've never had collard greens. It was absolutely delicious. I think I used too much oil though, but that's my only problem. It tastes so good. I also added some chorizo and it's perfect. Definitely making this for my family when I visit them next.
I'm from Brazil and this is my favorite broth. Never thought I would see a recipe here, that's pretty cool. Also, the pronunciation is pretty great too.
Kenji! I made this with reasonable expectations. Your description of how flavorful this soup is, understatement. I made this last winter and I’m still thinking about it. It is the best soup recipe ever. Y’all must try this ASAP. Stop doing what you’re doing and go make this. Thanks again Kenji!!!
Aw yes, this is my favorite soup. My parents are portuguese (from portugal) and my mom would make this. She would make it with shredded kale and would put slices of portuguese chorizo in it. It's so good
@@pointerish Well, yes, in the way that one can be ethnically Russian, with deep connections to the culture, particularly its food traditions, while your family has been part of the Russian diaspora living in the in the US or some other non-Russian country for several generations.
@@pointerish That's a fair point haha I guess what I meant by saying that was that we're not Brazilian, but reading it now I guess it is a bit redundant
Had no idea this soup was Portuguese. My family has been making this for years. We refer to it as “the soup.” We put sausage in it and its amazing. Make this, you’ll thank your selves. Oh, make more than what you need. Its greet the next day(s).
Traditionally, we boil everything except the greens, including a chouriço (gives it a lot of flavour, and makes it a heavier soup). When the potatoes are done, we take out the chouriço and blend everything, then adding the greens to cook. Served with slices of chouriço and some extra virgin olive oil. Not complaining or being the tradition police, your caldo verde looks amazing! (i'd say it's the modern version, i do it that way as well)
What kind of chilies? I googled a few recipes, but didn't see any that included peppers. Definitely seems like the type of dish that would benefit from some heat.
Great job Kenji. Growing up Portuguese and Mexican, this was one of the comfort foods I grew up on during the cold months, the other comfort food being Albondigas. Could you do an Albondigas episode sometime? In my opinion, it’s one of the best Mexican dishes that a lot of people aren’t aware of.
Just made this. Really easy, quite tasty, and only needs one pot. Having a toddler, this is just the combination I am looking for. Also, if you make it in a pressure cooker, it does not take that long for the potatos to fall apart.
Portugal CARALHO! Very well done, Kenji. I'm so happy you did this one! Just one little tiny thing though (couldn't resist): we don't use pre made broth or stock to boil the potatoes and kale; it's literally just water.
Hey Kenji, glad to see a portuguese recipe on your channel! A portuguese tip I could give is, on really cold nights, get some 'broa de milho', get some 'linguiça' and make 'caldo verde'. Then, on some clay recipient, put some alcohol and the 'linguiça', and light it up. We usually call it 'linguiça à bombeiro' (firemen's linguiça). And that's dinner. You'll be full for hours. Also, maybe you'd like something like 'francesinha', since you have a lot of bread-y dishes on your channel. Have fun researching! - Filipe
Hey!! Im a portuguese cook and i just wanted to point out two things. This soup has two main keypoints its texture, given by the greens being cut in chiffonade, and its meaty umami flavor from its chouriço or salpicão flavored broth (never linguiça). As you pointed out we usually start with cold water and cook the potatoes alongside the onion garlic and cured meats and only after blending do we add the greens (a tip is to emulsify the soup with olive oil before adding them). Your recipe looks great but I encourage everyone to try it in a more traditional way to really understand what its all about. But regardless, it made me super happy to ser a portuguese recipe in your channel!!
I'm Brazilian and we make this soup a lot, honestly I've always made it the same way Kenji did the only difference is that I cook and blend the potatoes with my stock, and then add it to the fried onions, greens and linguiça, I feel like this way it makes a more creamy and fulfilling soup
What a coincidence, I made your recipe for this for some meal prep this past week! Very much enjoyed it, wish I could find linguica nearby but unfortunately couldn't find it anywhere, so I was particularly untraditional and used some hot Italian Sausage I had laying around.
Hey!! A lil tip from a portuguese cook. This is a very simple recipe, its main flavor comes from whatever cut of cured meat you boil the potatoes and onions with before blending and adding the greens. So just try to find the best cured meat you can and use that (even cured ham works) as long as its of good quality. And traditionally we use either chouriço or salpicão, not linguiça
Cook potatoes,onions and chouriço until tende ! Purée it and add the cabbage,cut the chouriço and put some slices in each plate,you usually eat this with corn bread ! And don’t forget the olive oil,you add it at the end !
Hi ;) I'm from Portugal! Love your channel, and was surprised to see one of my favorite soups, Caldo Verde, which is one signature dish from my city Porto! Feeling pretty proud of you! Thumbs up! P. S. You should try the Francesinha ;)
Its a cool recipe... no rules in cooking. But i use do light sautee onions and potatoes, and ad water, cook it , and puree the soup in a blender. then a sautee the portuguese sausage and ad to the soup with the kale finely chopped with the heat already out. to keep flavors very fresh and green. One of my favorites dishes with some nice bread and a good tinto do Dão
You may have addressed this already, potentially somewhere other than RUclips... Or maybe not.... But I can't help wonder what took you up to the Pacific NorthWest from California. Like what's happening with your restaurant, what are you doing there, etc.?
i think he’s mentioned that he has people managing the restaurant and he visits it frequently. not sure why he moved, but maybe he just wanted a change of pace
I like Seattle. The restaurant is still running same as it ever was. I do not have any day to day or financial involvement with it but I still support them and do my best to help the folks there succeed from afar.
I make Caldo Verde as it's my favourite Portuguese soup. It's true, adding Chorizo adds so much flavour to the soup. You can use Spanish chorizo as they taste exactly the same. Btw, adding the chopped Kale at the end is so much easier to mash the potatoes.
Chouriço on the top is always the gold, I used to sneak a lot of it to my caldo verde when I was a little kid. Açorda is also very good. I love your channel!
Can't deny the Paio (a portuguese sausage) was my favourite part of Caldo Verde as a kid and one of the reasons Caldo Verde was one of the soups I found tolerable. Nowadays I munch it down happily in any way, but I do miss the sausage.
The last shot is so Seattle to me. Just damp walk ways with the slightest moss growing. Makes me nostalgic of my time there. That soup looks perfect for a March Seattle day!
What a coincidence, I rarely make this, but I made this just two hours before this was posted. I would have benefited from the tip about not cutting potato slices too thin. I definitely learned something!
0:06 No need to apologize, the pronunciation was pretty good. I wouldn't try to roll the R in "veRde" though (it sounded to me as though you tried to roll it slightly). In my region it's more like the English H in the beginning of words like "Happy" (voiceless glottal fricative , ⟨h⟩), and in some other areas it's more like the usual English R, as in the R in "aRt" (voiced postalveolar approximant, ⟨ɹ⟩) source: I'm Brazilian. edit: btw, there's a typo in the description, "Portueguese"
Rhode Island checking in - we're not so proscriptivist. My Aunt is from the Azores so she does it different, and that is fine. I do it different from hers, and that's fine. We also use red potatoes, again, fine. I use turkey chourico (pron. "Sha-Reese"), sliced and sautéed in some Portuguese olive oil from the colorful can until they're browned and the schmaltz cooked out a bit. Take out the sausage, leave in the oil. Then the onions and some salt. Then the unpeeled and diced taters, in with the Chef Emeril box o' stock and as much kale-inna-bag as you can cram into the Instant Pot. Hit the soup button. Once done, take a potato masher to that business, grind in some pepper and add salt until it tastes good, and put the chourico back in. Lots of ways to do caldo verde. Some churches in Fall River and New Bedford do fundraisers selling their own version.
Hey Kenji, do you think we can get a ribs episode, whenever you have the time (or appetite lol)? I'd love to see how you tackle them, my family always makes ribs when going out on a weekend trip or something, but they usually don't end up perfect since we're a bit new in terms of the process.
I started to make this(with sausage) a couple of days ago. After all was said and done it had the greens, potatoes, sausage, onion, garlic, celery, white beans, and some tomatoes...why can't I ever just leave things alone?
Hey Kenji, idk if you'll see this, but maybe another commenter could answer my question as well: Would it be totally lackluster to use veggie stock instead of chicken? I imagine the flavor profile would be fairly different, but would it still be tasty? Any thoughts or opinions from people who may have tried it is greatly appreciated. Thanks!
Surprisingly similar (shouldn't be) to potato & leek soup, or potato, peas & ham soups I've made. Nice difference with the inclusion of (I presume) brassica leaves.
Grew up in the south. My dad, who was an avid fisherman, used to call it 'filleting' the collards. :) He'd fold each leaf on itself and run his knife down the 'spine'. Seeing anyone take the spine out of greens always makes me think of him and smile.
Great tip and great story. Thanks!
This soup was surprisingly good. Didn't taste like much when I was tasting it during the simmer, but it really comes together in the bowl. I can see why you say this soup gets better the second day. Also: although the soup is very forgiving, the fine chop on the greens is a must. I did a more rustic cut which led to a more, uh, rustic eating experience.
J. Kenji's the kind of guy who can include a throwaway story about being on a Food Network game show in a Portuguese soup recipe video.
I mean, that was his work, I don''t find it odd
I'm just sad that he didn't win :(
Feel like I hear this story anytime he uses kale haha
Lol
@@Carcosahead this was a compliment.
Both my parents were born on Melgaco, Portugal. My mother would always cook me this soup and 28 years later it’s still my favourite soup, nothing else compares and I thank you for putting this video up, it really took me back!
Beautiful village. I'm from Vigo, next to Melgaço, and I've visited it so many times. Great food also!
Nothing else compares? 😒
You’ve obviously never had Creole Gumbo
@@steadfastthinker nothing else compares to a soup with 3ingredients? Come on bruh, everything in food isn’t subjective. Spam doesn’t compare to a prime ribeye!
@@steadfastthinker alright bruh. You win you taught me a new word saudade. Are you American?
@@steadfastthinker you’re pretty unique with loads of integrity.
For other curious folks, Kenji is on season 14 episode 3 of GGG as a judge. I can't find yet which episode it was that he was a contestant.
It was on season 14 episode 1 that he was a contestant. Kenji tweeted about it originally was how I found it
What's GGG?
@@Leadman1989 Guys Grocery Games
@@bgianf Thank you, but you did not adequately prepare me for insanity. I guess I'm still one of the lucky 10,000
ruclips.net/video/J_UfYfQdlDo/видео.html
As Frankie Celenza always says: "As long as you know the rules (of the cuisine) you're allowed to break them."
I love that.
Pronunciation was fine. I tend to find the linguça non-optional, but I also like to add it early to flavor the broth. The disclaimer for traditionalists was hilarious. Thanks for sharing!
Just love how real Kenji is. Such a refreshing change from the uber-perfect world that prevails on RUclips. Nice messy kitchen where nothing matches and everything is used. Also love the POV angles so you feel you are really doing it yourself.
There’s something great about the fact that he says “smash” when he smashes the garlic.
The music for the traditionalist police is spot on. 😂
👍😅
I want to hear the full thing so bad, lol
It so nice to see a recipe from my country here! This is also quite common in Brazil, it is a widely loved recipe. Some people like to add smoked sausages to it as well, so it will cook inside the soup and make it more hearty.
The stem can be used as well by slicing it into biteable chunks, lightly frying them and then adding them to the soup for a bit of crunch. This way it goes to nearly zero waste :)
They may not fit in this recipe, but when stir frying or braising greens I find the stems perfectly edible if removed as shown here, chopped, and sauteed early in the recipe i.e. with your onion or mirepoix or whatever. In fact I often find those bites of the finished dish to be extra delicious. But that's just me! Thanks for the video, and for all your wisdom
Yup; I do that too. They have a weird kind of texture that amuses me. I'm never going to pitch them just because they aren't leaves.
Fully agree, I would've done the same
That's amazing Kenji, I'm Brazilian and watched it with my mom, who does an amazing Caldo Verde by the way, and she's so happy to see you making a recipe that's part of our culture. Keep the good content
When he went to scoop up the one potato piece, but then just picked it up.
That's my entire life.
Pretty great rendition of the soup, my family does the purist purée method though but I wanna give this a go. Real question is when’s the Francesinha video?
I had never heard of a Francesinha before so I googled it and oh my god Y E S
YES we need francesinha. Mal posso esperar (i cant wait)
Would love to see Kenji’s version but if you’re looking for a recipe I’ve had this version and it was delicious! ruclips.net/video/YjLgGveNBRc/видео.html
I like to fry the sausage and render out some of the fat in olive oil, remove sausage, then throw my onions in there. This is one my favourite soups, especially in cold weather. My avozinha made an unreal version.
I do this too, no fim da sopa fazer já foi metade do chouriço...
I miss your old kitchen. Your new kitchen is nice but the old one just looked like it felt good to cook in.
As a Brazilian, this recipe reminds me greatly of my grandma. I'd strongly recommend adding some sort of linguiça/smoked sausage/chouriço as it gives the soup the extra oomph that it needs.
I would even go as far as saying some chopped bacon works great in this recipe -- if you're feeling a bit nasty
@@PedroMendes28 Deixa o bacon pro caldo de ervilha hahaha
@@victor0309 isso é caldo verde americano nunca na vida português só na América meu Deus
As a portuguese person i'm used to the small amount of people who make videos on our cuisine to get it wrong. Kenji although you didn't do it traditional, every household had it's own small changes to dishes. You did an amazing caldo verde. Thank you for showing a larger audience the food of my country.
Can you do a dedicated video on olive oils? According to food wishes Ligurian oil is the one you should use in pesto. I didn't realize there was a whole world of oils out there with different regions, varieties and tastes...
Also, a video on new kitchen set up? Possibly house tour or comparison of Bay Area vs PNW including housing situation commentary? Would be super interesting😁
Hey chef, greetings from Portugal, Caldo Verde yes with chouriço.
Hello! I have a question for you! In Brazil, Fejoada is the national dish. Does this exist in Portugal, or is there a "mother dish" that fejoada evolved from? Obrigada!
@@Margar02 there's also a dish called feijoada in Portugal, but it has a few differences over the brazilian version. It can be called feijoada à portuguesa to distinguish them :)
@@Margar02 feijoada is an adaptation of Portugal’s cozido and also France’s cassoulet. Not quite a national dish and almost only really consumed in Rio de Janeiro (which is quite the face of Brazil).
@@Margar02 We have a ton of different feijoada styles, depending on the region you're in.
@@Margar02 Feijoada comes from a Northern Region of Portugal called Minho and it's a variant on a dish like the French cassoulet and the likes, which in turn come from a Roman dish very widespread in the Empire. Feijoada has a lot of variants and every Portuguese speaking country has it's own version
Hi, everyone! I'm portuguese
First of all, thank you for honoring my country with these videos but I want to give you some tips for a better "caldo verde". We typically use "salpicão" and we normally boil the "salpicão" seperatly and then we remove the meat and put the potatoes, onion and garlic. Once everything is boiled, we put everything in a blender and put everything back on the pot. Then we add the boiled "salpicão" slices and the greens, we put it on low and let it simmer for some minutes and that's it. That way you can have the texture of the greens and the smoked flavor of the "salpicão"
Edit: We use no broth whatsoever, at least in the north where I'm from and where "caldo verde" is originally from
@Kim Álvarez wow u must be a mad Galicia ahaha. "Caldo verde" is and I quote "from the Minho province" which is where I'm from, Guimarães so don't come here saying it is from the Galiza because that's just not true
Biggest lesson I've learned from cooking videos: never be shy with the olive oil!
Yeah this guide by Marco Pierre White really taught me a lot about using olive oil in cooking ruclips.net/video/eoV7lw7YBG4/видео.html
Olive oil and salt!
What I love about this channel, is that while I'm a pretty experienced home cook, and I've made a version of this soup at least a half-dozen times, I still learn something new, in this case about the effects of different cuts of potato, and different cuts of onion. Also, don't be surprised if the food police show up saying the only green you can actually use is a cabbage called couve galega, not commercially available outside Portugal (if you have a garden, you can apparently cultivate it in temperate zones). I've always made it with kale, and it was fine.
I'm from Portugal and since I was a little kid this was my favourite soup! My nanna would also add some courgette, maybe some leek if she had it on hand 🤠 coriander at the end is also 🥹😍
You dropped this video just after I received collard greens in the CSA box -- the stars are aligned! Thanks for making these videos, they've made a big impact on my life :D
"Always take the central stem out of your greens" lest you lose Guy's Groceries Games
Can't express my gratitude enough for all the knowledge you put out there through these videos. I've become much better and more adventurous as a cook since finding your channel. Big ups Kenji!
"there are things that can be too big,"
...
"a chef's knife"
*oh thank god*
Never down at the sausage party though
"Smash
Smash
Smash
Smash"
Really enjoyed the "Traditionalist police" bits in here. Made me laugh out loud 😂
Kenji, I just made this. I've never had collard greens. It was absolutely delicious. I think I used too much oil though, but that's my only problem. It tastes so good.
I also added some chorizo and it's perfect.
Definitely making this for my family when I visit them next.
I'm from Brazil and this is my favorite broth. Never thought I would see a recipe here, that's pretty cool. Also, the pronunciation is pretty great too.
Kenji! I made this with reasonable expectations. Your description of how flavorful this soup is, understatement. I made this last winter and I’m still thinking about it. It is the best soup recipe ever. Y’all must try this ASAP. Stop doing what you’re doing and go make this. Thanks again Kenji!!!
You can eat the stem on kale. I do it all the time, it's fine sauteed or simmered in a soup. Just tastes like kale and has nutrients.
Aw yes, this is my favorite soup. My parents are portuguese (from portugal) and my mom would make this. She would make it with shredded kale and would put slices of portuguese chorizo in it. It's so good
Can someone be Portuguese from some other country though?
@@pointerish Well, yes, in the way that one can be ethnically Russian, with deep connections to the culture, particularly its food traditions, while your family has been part of the Russian diaspora living in the in the US or some other non-Russian country for several generations.
@@pointerish That's a fair point haha I guess what I meant by saying that was that we're not Brazilian, but reading it now I guess it is a bit redundant
Now I’m frantically searching for clips of kenji on Guy’s grocery games
It was a fun episode!
@@rumbleinthekitchen_Amy which one was it
S14 E1 for anyone wondering. He also was a judge on S14 E3
@@idot4400 thank you
@@idot4400 thanks Scotty. I couldn't remember which episodes were which. There are a lot of seasons of GGG!
Bro that disclaimer hit me hard wow
Still recovering
Having you in the PNW is just the best. You seriously match my moods now!
Had no idea this soup was Portuguese. My family has been making this for years. We refer to it as “the soup.” We put sausage in it and its amazing. Make this, you’ll thank your selves. Oh, make more than what you need. Its greet the next day(s).
Yeah, pretty generic soup
Traditionally, we boil everything except the greens, including a chouriço (gives it a lot of flavour, and makes it a heavier soup). When the potatoes are done, we take out the chouriço and blend everything, then adding the greens to cook. Served with slices of chouriço and some extra virgin olive oil.
Not complaining or being the tradition police, your caldo verde looks amazing! (i'd say it's the modern version, i do it that way as well)
I need the chilies in there when having that soup. Im happy that more Portuguese food is being shared
Yeah I'm adding the ingredients for this to my grocery list. Definitely looks tasty and surprisingly easy.
@@LovinLenin adding linguiça, and or Malagueta and a good quality paprika really elevate the dish
@@gavinsilva3919 do you brown it up and throw it in after or cook it in the soup?
@@LovinLenin it depends on the linguiça but usually browning it first. Sometimes homemade linguiça is already super smoked and browned
What kind of chilies? I googled a few recipes, but didn't see any that included peppers. Definitely seems like the type of dish that would benefit from some heat.
Love the simplicity of your latest recepies, its like magic.
"your cutting board can never be too big..."
This looks delicious! Also, I would love to learn how to make a good ajiaco soup.
For anyone wondering, Kenji is on Season 14 Episode 1 of GGG.
I am from Brazil and love Caldo Verde, It is my favourite type of soup. I learned from my dad how to make it.
The pronunciation is perfect.
Great job Kenji. Growing up Portuguese and Mexican, this was one of the comfort foods I grew up on during the cold months, the other comfort food being Albondigas. Could you do an Albondigas episode sometime? In my opinion, it’s one of the best Mexican dishes that a lot of people aren’t aware of.
Just made this. Really easy, quite tasty, and only needs one pot. Having a toddler, this is just the combination I am looking for. Also, if you make it in a pressure cooker, it does not take that long for the potatos to fall apart.
Chouriço not linguiça but yea that's pretty much it and it's topped with a string of raw olive oil as well
Portugal CARALHO!
Very well done, Kenji. I'm so happy you did this one! Just one little tiny thing though (couldn't resist): we don't use pre made broth or stock to boil the potatoes and kale; it's literally just water.
The POV and layout in the new kitchen is strikingly effective. Loving it!
Hey Kenji, glad to see a portuguese recipe on your channel!
A portuguese tip I could give is, on really cold nights, get some 'broa de milho', get some 'linguiça' and make 'caldo verde'. Then, on some clay recipient, put some alcohol and the 'linguiça', and light it up. We usually call it 'linguiça à bombeiro' (firemen's linguiça). And that's dinner. You'll be full for hours.
Also, maybe you'd like something like 'francesinha', since you have a lot of bread-y dishes on your channel. Have fun researching!
- Filipe
That sounds awesome.
this made me so happy to see you do a portuguese dish. thank you for the content!
I'm a simple portuguese: i see Caldo Verde in Kenji's channel, i click
Não sabia que essa receita é de Portugal. Tomamos ela aqui no Brasil também.
Hey!! Im a portuguese cook and i just wanted to point out two things. This soup has two main keypoints its texture, given by the greens being cut in chiffonade, and its meaty umami flavor from its chouriço or salpicão flavored broth (never linguiça). As you pointed out we usually start with cold water and cook the potatoes alongside the onion garlic and cured meats and only after blending do we add the greens (a tip is to emulsify the soup with olive oil before adding them). Your recipe looks great but I encourage everyone to try it in a more traditional way to really understand what its all about. But regardless, it made me super happy to ser a portuguese recipe in your channel!!
Bought your cookbook earlier, one of the best I've ever read! A great scientific perspective of cooking.
Ah! Your snow went away. I do like finishing soup with a splash of vinegar, though certainly smausage parties have their appeal, too.
Thank you Kenji, loving these simple recipes and looking forward to see more.
This recipe's clarification pairs very well with Kacey Musgraves's "Mind Your Own Biscuits."
I'm Brazilian and we make this soup a lot, honestly I've always made it the same way Kenji did the only difference is that I cook and blend the potatoes with my stock, and then add it to the fried onions, greens and linguiça, I feel like this way it makes a more creamy and fulfilling soup
Is it meant to be creamy or like a broth-with-bits-in-it?
@@TrappedinSLC it's more on the creamy side, but you can have some chunks of potato in it
Portuguese man here! It’s my favorite soup and i aprove this video :)
And the pronunciation was not bad at all
Cheers from Brazil! Caldo verde here is a tradicional winter dish! Really nice video Kenji.
Hugo
This is so popular in Portugal that most groceries and farmers markets sell the greens pre shredded.
Love the disclaimers 😂
What a coincidence, I made your recipe for this for some meal prep this past week! Very much enjoyed it, wish I could find linguica nearby but unfortunately couldn't find it anywhere, so I was particularly untraditional and used some hot Italian Sausage I had laying around.
Hey!! A lil tip from a portuguese cook. This is a very simple recipe, its main flavor comes from whatever cut of cured meat you boil the potatoes and onions with before blending and adding the greens. So just try to find the best cured meat you can and use that (even cured ham works) as long as its of good quality. And traditionally we use either chouriço or salpicão, not linguiça
Cook potatoes,onions and chouriço until tende ! Purée it and add the cabbage,cut the chouriço and put some slices in each plate,you usually eat this with corn bread ! And don’t forget the olive oil,you add it at the end !
Any shot you could do a video on your composting setup? I think a lot of people would love to see that!
I put it in the bin outside and the city collects it 😂
Hi ;) I'm from Portugal! Love your channel, and was surprised to see one of my favorite soups, Caldo Verde, which is one signature dish from my city Porto! Feeling pretty proud of you! Thumbs up! P. S. You should try the Francesinha ;)
Pretty much every time I see a strong green like kale or collards in one of these vids, I know exactly which story is going to come up. 💜 you kenji
Its a cool recipe... no rules in cooking. But i use do light sautee onions and potatoes, and ad water, cook it , and puree the soup in a blender. then a sautee the portuguese sausage and ad to the soup with the kale finely chopped with the heat already out. to keep flavors very fresh and green. One of my favorites dishes with some nice bread and a good tinto do Dão
I love that rollercoaster ride you gave me in the beginning of the video. It’s those small touches that matter 😘
You may have addressed this already, potentially somewhere other than RUclips... Or maybe not.... But I can't help wonder what took you up to the Pacific NorthWest from California. Like what's happening with your restaurant, what are you doing there, etc.?
i think he’s mentioned that he has people managing the restaurant and he visits it frequently. not sure why he moved, but maybe he just wanted a change of pace
I like Seattle. The restaurant is still running same as it ever was. I do not have any day to day or financial involvement with it but I still support them and do my best to help the folks there succeed from afar.
Chef Kenji is incredibly generous with his knowledge and techniques.
I say cutting boards are just like tablespace, your mess grows to fit them lol.
I make Caldo Verde as it's my favourite Portuguese soup. It's true, adding Chorizo adds so much flavour to the soup. You can use Spanish chorizo as they taste exactly the same.
Btw, adding the chopped Kale at the end is so much easier to mash the potatoes.
man I never puree my soups. maybe once in a while use a masher. I like the way you do this one, nice & simple & healthy!
Kenji! Love your work.
How do you feel about Alton's stance against the garlic press? (All in good fun of course, you're both wonderful people.)
I made this so many times from your older video! You suggested leek in the old one and I tried it. Man that was so good
Kenji, would you do a video on your waste setup? Your scraps bin is a constant presence on the show. Do you compost?
Kenji I'm looking to upgrade to a large cutting board like that. I know that one was gifted to you - if you were to buy new what would you go with?
Boos or homemade!
Kenji, what is that dark, thin wooden spatula that you use? I've seen it in more than one video. Looks like something I would like to use.
When I was in Lisboa for a semester abroad I loved eating some nice Caldo Verde and Pao com Chorizo at A Merendeira. Delicious!
You're awesome! I giggled at your "disclaimer." Nice work.
Chouriço on the top is always the gold, I used to sneak a lot of it to my caldo verde when I was a little kid. Açorda is also very good. I love your channel!
Can't deny the Paio (a portuguese sausage) was my favourite part of Caldo Verde as a kid and one of the reasons Caldo Verde was one of the soups I found tolerable.
Nowadays I munch it down happily in any way, but I do miss the sausage.
In the name of Portugal, thank you for spreading the way of the Caldo Verde, big summer staple!
The last shot is so Seattle to me. Just damp walk ways with the slightest moss growing. Makes me nostalgic of my time there. That soup looks perfect for a March Seattle day!
What a coincidence, I rarely make this, but I made this just two hours before this was posted. I would have benefited from the tip about not cutting potato slices too thin. I definitely learned something!
I made this last week using kale. It was absolutely epic! Thanks.
0:06 No need to apologize, the pronunciation was pretty good. I wouldn't try to roll the R in "veRde" though (it sounded to me as though you tried to roll it slightly). In my region it's more like the English H in the beginning of words like "Happy" (voiceless glottal fricative
, ⟨h⟩), and in some other areas it's more like the usual English R, as in the R in "aRt" (voiced postalveolar approximant, ⟨ɹ⟩)
source: I'm Brazilian.
edit: btw, there's a typo in the description, "Portueguese"
Perhaps he is using the accent from Portugal?
Yea his pronunciation is pretty good in uh... Portuguese Portuguese? Portuguese from Portugal I guess.
TIL that you're friends with Nami from JustOneCookbook. Love her channel, glad she could help you out.
The sausage party disclaimer was gold
You didn't put a lid on the pot to keep the liquid from boiling away? I am putting this recipe is on my list for sure.
Caldo verde is a Top 5 soup for me. Excited to try this version.
Rhode Island checking in - we're not so proscriptivist. My Aunt is from the Azores so she does it different, and that is fine. I do it different from hers, and that's fine. We also use red potatoes, again, fine. I use turkey chourico (pron. "Sha-Reese"), sliced and sautéed in some Portuguese olive oil from the colorful can until they're browned and the schmaltz cooked out a bit. Take out the sausage, leave in the oil. Then the onions and some salt. Then the unpeeled and diced taters, in with the Chef Emeril box o' stock and as much kale-inna-bag as you can cram into the Instant Pot. Hit the soup button. Once done, take a potato masher to that business, grind in some pepper and add salt until it tastes good, and put the chourico back in. Lots of ways to do caldo verde. Some churches in Fall River and New Bedford do fundraisers selling their own version.
(No garlic needed as the sausage is plenty garlicky, and that's fine.)
Hey Kenji, do you think we can get a ribs episode, whenever you have the time (or appetite lol)? I'd love to see how you tackle them, my family always makes ribs when going out on a weekend trip or something, but they usually don't end up perfect since we're a bit new in terms of the process.
Had to buy the GGG episode on Amazon! What a great guy!
I started to make this(with sausage) a couple of days ago. After all was said and done it had the greens, potatoes, sausage, onion, garlic, celery, white beans, and some tomatoes...why can't I ever just leave things alone?
Hey Kenji, idk if you'll see this, but maybe another commenter could answer my question as well: Would it be totally lackluster to use veggie stock instead of chicken? I imagine the flavor profile would be fairly different, but would it still be tasty? Any thoughts or opinions from people who may have tried it is greatly appreciated. Thanks!
Nevermind, I just looked at the seriouseats page and see there is a note about using vegetable stock. Thanks for the great video Kenji!
Surprisingly similar (shouldn't be) to potato & leek soup, or potato, peas & ham soups I've made.
Nice difference with the inclusion of (I presume) brassica leaves.
Caralho... Caldo Verde. We do this a lot in Brazil as well. Cheers love your channel!!
Mas um pouco diferente que essa versão aí.
@@joaolucioresende2535 diferente ? o cara fez tudo errado, eu nunca esperaria isso do kenji
@@noname_atall pohhh... da versão nossa tá diferente, mas a portuguesa é nessa linha mesmo.
@@joaolucioresende2535 caldo verde sem nenhum tipo de linguiça ou chouriço ? eu não acredito.
@@noname_atall verdade, o nosso caldo verde tem sempre chouriço. Mas ele não faz sempre tudo super tradicional, não tem mal nenhum.