Micah Meals

Caldo Verde




total time


1 chouriço or chorizo

1 Portuguese cabbage or Kale

1,5 l of water

2 big potatoes

1 big onion

4 garlic clove

Olive oil

Salt, to taste

Pepper, to taste


Wash the cabbage or Kale and separate the leaf’s. Cut the big stems out and roll down the leaf’s until you have a small rectangular shape. Slice the leaf’s as thin as you can. You can cut the sliced leaf in half

• Peel the onions and garlic. Chop both the onions and garlic to a smaller size

• Add some olive oil to a pan and sauté the onions at a medium temperature. After the onions start to golden up, add the garlic and let it sauté for 5 minutes.

• Peel your potatoes and chop them into smaller pieces.

• Chop 1/3 of the chouriço into large chunks and add them to the pan. Fry for 5-8 minutes until they start to release the fat.

• Add the potatoes and sauté them for 5 minutes.

• Add the water and let it boil. Add salt and pepper to taste. Then cover the pan and let it cook around 40 minutes or until the potatoes are cooked at a medium temperature.

• After the potatoes are cooked, use a hand blender or food processor to blitz the soup until you get a creamy consistency.

• Add another 1/3 of the chouriço and let it cook for 8-10 minutes.

• Add the cabbage and let it cook for 15-20 minutes. Serve with some fresh sliced chouriço.




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