Caldo verde (Portuguese kale soup)

By Michael Bonacini
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Ever wanted to take a trip to Portugal? MasterChef Canada's Michael Bonacini is setting out on another cruise with Emerald Waterways, this time along Europe's river of gold - The Douro River - and anyone can join him! 

Participate in exlusive culinary experiences with Chef Bonacini, including attending a private cocktail reception hosted by the Chef, attending a rural wine estate dinner, and much more.  What's more - two booked guests will be entered to win the chance to cook with the celebrity chef.

 Visit for more information!



  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1/4 cup olive oil
  • 1-1/2 cups dry chorizo or linguica sausage, thinly sliced
  • 6 medium potatoes, peeled and roughly chopped
  • 8 cups chicken stock
  • 1 bunch kale, stems removed, washed & shredded
  • Salt and pepper to taste


  1. In a large pot over medium heat, fry in the olive oil the chorizo sausage until a light, golden brown. Then, using a slotted spoon, remove the sausage. Next, add the onion and garlic and fry gently. Season with a little salt and pepper, add the potatoes, chicken stock and bring to a gentle simmer. Cook for approximately 15 - 25 minutes and add back the sausage. When the potatoes are fall-apart cooked, add the kale. Cook for an additional three to five minutes. Adjust the seasoning and using immersion blender, partly puree the soup to add a creamy texture from the potatoes and the characteristic green colour of the soup. Do this just before serving and serve in a hot soup bowl drizzled with olive oil and enjoy.
  2. Note: this is a tasty, rustic, classic Portuguese soup that will be found all over Portugal. During the summer time, I like to add a little homemade pesto using fresh basil, olive oil, grated zest of lemon. I drop in a handful of small, peeled shrimp and cook gently for three minutes. Then add a tablespoon or two of the pesto, and serve. This makes a delicious, summery version of this hearty soup. 


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