Caldo Verde (Portuguese Potato and Greens Soup) | Kenji's Cooking Show

[@gastro_fork]

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.

[@Carcosahead]

I mean, that was his work, I don''t find it odd

[@KnyteMan]

I'm just sad that he didn't win :(

[@zacharyzirin8111]

Feel like I hear this story anytime he uses kale haha

[@thejalderman]

Lol

[@thejalderman]

@@Carcosahead this was a compliment.

[@italiana626sc]

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.

[@86smcneil]

Great tip and great story. Thanks!

[@chipzaroy]

The music for the traditionalist police is spot on. 😂

[@JohnHausser]

👍😅

[@ABigFatGeek]

I want to hear the full thing so bad, lol

[@mayoclinics3725]

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!

[@gonzaloperez7124]

Beautiful village. I'm from Vigo, next to Melgaço, and I've visited it so many times. Great food also!

[@nvm9648]

Nothing else compares? 😒 You’ve obviously never had Creole Gumbo

[@nvm9648]

@@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!

[@nvm9648]

@@steadfastthinker alright bruh. You win you taught me a new word saudade. Are you American?

[@nvm9648]

@@steadfastthinker you’re pretty unique with loads of integrity.

[@RomanticSlob36]

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.

[@matheusbatista603]

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 :)

[@nicjones6782]

Just love how real Kenji is. Such a refreshing change from the uber-perfect world that prevails on KZbin. Nice messy kitchen where nothing matches and everything is used. Also love the POV angles so you feel you are really doing it yourself.

[@silvsilvsilv]

As Frankie Celenza always says: "As long as you know the rules (of the cuisine) you're allowed to break them."

[@Margar02]

I love that.

[@fernandocosta9320]

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.

[@fraggss991]

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

[@mommypackjohnson]

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.

[@nerdforskating]

It was on season 14 episode 1 that he was a contestant. Kenji tweeted about it originally was how I found it

[@Leadman1989]

What's GGG?

[@bgianf]

@@Leadman1989 Guys Grocery Games

[@Leadman1989]

@@bgianf Thank you, but you did not adequately prepare me for insanity. I guess I'm still one of the lucky 10,000

[@PrateekLala]

kzbin.info/www/bejne/gJC4l4ychsmfetE

[@jyouchan1]

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

[@whatsrafadoin8637]

"there are things that can be too big," ... "a chef's knife" *oh thank god*

[@peter_kelly]

Never down at the sausage party though

[@coolwipp10]

"Smash Smash Smash Smash"

[@DanielAfonso-IT_Consultant]

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!

[@Leadman1989]

When he went to scoop up the one potato piece, but then just picked it up. That's my entire life.

[@kristofferakerblom7331]

There’s something great about the fact that he says “smash” when he smashes the garlic.

[@venom23rage]

Now I’m frantically searching for clips of kenji on Guy’s grocery games

[@rumbleinthekitchen_Amy]

It was a fun episode!

[@ethanmarino931]

@@rumbleinthekitchen_Amy which one was it

[@idot4400]

S14 E1 for anyone wondering. He also was a judge on S14 E3

[@ethanmarino931]

@@idot4400 thank you

[@rumbleinthekitchen_Amy]

@@idot4400 thanks Scotty. I couldn't remember which episodes were which. There are a lot of seasons of GGG!

[@nerdforskating]

Biggest lesson I've learned from cooking videos: never be shy with the olive oil!

[@npvuvuzela]

Yeah this guide by Marco Pierre White really taught me a lot about using olive oil in cooking kzbin.info/www/bejne/m6C5aJ-tbL51fZY

[@jooooohn401]

Olive oil and salt!

[@thejalderman]

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!!!

[@theflyingcrud]

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!

[@oleksiivlasiuk9893]

Love the simplicity of your latest recepies, its like magic.

[@Violet0Light]

The POV and layout in the new kitchen is strikingly effective. Loving it!

[@misunderstoodmadman6230]

I'm a simple portuguese: i see Caldo Verde in Kenji's channel, i click

[@gabrieltosi9719]

Não sabia que essa receita é de Portugal. Tomamos ela aqui no Brasil também.

[@galesturms]

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?

[@FaerieDust]

I had never heard of a Francesinha before so I googled it and oh my god Y E S

[@andreleitevilar1354]

YES we need francesinha. Mal posso esperar (i cant wait)

[@lsantos97]

Would love to see Kenji’s version but if you’re looking for a recipe I’ve had this version and it was delicious! kzbin.info/www/bejne/j5uvmHqsmrN1iMU

[@rodrigoapr]

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.

[@richardvo5496]

Really enjoyed the "Traditionalist police" bits in here. Made me laugh out loud 😂

[@MinorPlutocrat]

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.

[@MariaSantos-uk1go]

I do this too, no fim da sopa fazer já foi metade do chouriço...

[@mb7983]

Bought your cookbook earlier, one of the best I've ever read! A great scientific perspective of cooking.

[@robinlee7531]

Thank you Kenji, loving these simple recipes and looking forward to see more.

[@Amb3rMoon]

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 ;)

[@robertoschaly6484]

I feel honored to see this traditional dish - that we appreciate in june festivities in brazil - in your show. Please, do a feijoada also! World needs to know all of those dishes!

[@andrewdanger2830]

Chef Kenji is incredibly generous with his knowledge and techniques.

[@snowdjagha]

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.

[@josiethompson5739]

"Always take the central stem out of your greens" lest you lose Guy's Groceries Games

[@MatthewHavlik]

You're awesome! I giggled at your "disclaimer." Nice work.

[@Emilypalace]

Having you in the PNW is just the best. You seriously match my moods now!

[@amyqiu8137]

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!

[@askarravshanbekov8039]

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😁

[@ThaKidGui]

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)

[@fredynuts]

Hey chef, greetings from Portugal, Caldo Verde yes with chouriço.

[@Margar02]

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!

[@cecilialuiz9985]

@@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 :)

[@Dropscpii]

@@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).

[@snowdjagha]

@@Margar02 We have a ton of different feijoada styles, depending on the region you're in.

[@Zetamen7]

@@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

[@Carbonara1611]

Cheers from Brazil! Caldo verde here is a tradicional winter dish! Really nice video Kenji.

[@scandinavianserialki]

I miss your old kitchen. Your new kitchen is nice but the old one just looked like it felt good to cook in.

[@MatthewA5393]

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.

[@OrkKnuckles]

That disclaimer was amazing. Perfect response

[@apolloboros]

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

[@daviddickey370]

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.

[@andrey9758]

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.

[@Abrasuculo]

In the name of Portugal, thank you for spreading the way of the Caldo Verde, big summer staple!

[@rat77721]

bless your channel, every recipe i use from you is always 10/10

[@AdmAckbarr]

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

[@alysoffoxdale]

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.

[@SuperPakalja]

Fully agree, I would've done the same

[@PedroMendes28]

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.

[@PedroMendes28]

I would even go as far as saying some chopped bacon works great in this recipe -- if you're feeling a bit nasty

[@victor0309]

@@PedroMendes28 Deixa o bacon pro caldo de ervilha hahaha

[@manuelgoncalves9983]

@@victor0309 isso é caldo verde americano nunca na vida português só na América meu Deus

[@Frankiebean99]

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 🥹😍

[@keawarren]

Caldo verde is a Top 5 soup for me. Excited to try this version.

[@andrewmortimer1560]

I made this last week using kale. It was absolutely epic! Thanks.

[@shawnmiguel]

this made me so happy to see you do a portuguese dish. thank you for the content!

[@matlit1859]

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

[@romeuportovedo9932]

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]

Can someone be Portuguese from some other country though?

[@daviddickey370]

@@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.

[@romeuportovedo9932]

@@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

[@Derezzed4]

It's great to see you making dishes from my country !

[@thehollows]

the informative musical interludes are on point.

[@mattw7372]

I made this following the video. Fantastic!!! This will be a life long addition to the rotation.

[@jebsanchez1982]

Man, I missed Kenji. He basically saved my quarantine.

[@biggiebigs5617]

I love that rollercoaster ride you gave me in the beginning of the video. It’s those small touches that matter 😘

[@MariaSantos-uk1go]

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!

[@nicholaschavez1416]

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.

[@lyndaturner9294]

I’m loving these videos, they make cooking so approachable, like any of us can do it! And you’re so gracious - doesn’t have to be homemade broth if you don’t have it, thanks!

[@bertobrb]

Portuguese man here! It’s my favorite soup and i aprove this video :) And the pronunciation was not bad at all

[@jimwbaldwin]

I cooked this tonight and it was very delicious. Thanks Kenji.

[@cliang001]

The frantic cutting vegetables while the burner is going is something I can relate to.

[@HeWhoJivesWithChives]

For anyone wondering, Kenji is on Season 14 Episode 1 of GGG.

[@collinmcconkey8715]

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!

[@joaoreismota1967]

It looks great! All the best wishes from Portugal!

[@Shteeeeeeeve]

Bro that disclaimer hit me hard wow Still recovering

[@niuredblack]

Just made this, it's fantastic and very easy! Thanks Kenji

[@adamsantamaria9103]

The sausage party disclaimer was gold

[@_teajayy]

Had to buy the GGG episode on Amazon! What a great guy!

[@pkeros]

TIL that you're friends with Nami from JustOneCookbook. Love her channel, glad she could help you out.

[@diegodutra8679]

Caralho... Caldo Verde. We do this a lot in Brazil as well. Cheers love your channel!!

[@joaolucioresende2535]

Mas um pouco diferente que essa versão aí.

[@noname_atall]

@@joaolucioresende2535 diferente ? o cara fez tudo errado, eu nunca esperaria isso do kenji

[@joaolucioresende2535]

@@noname_atall pohhh... da versão nossa tá diferente, mas a portuguesa é nessa linha mesmo.

[@noname_atall]

@@joaolucioresende2535 caldo verde sem nenhum tipo de linguiça ou chouriço ? eu não acredito.

[@maisumfrancisco]

@@noname_atall verdade, o nosso caldo verde tem sempre chouriço. Mas ele não faz sempre tudo super tradicional, não tem mal nenhum.

[@burtantone657]

This looks delicious! Also, I would love to learn how to make a good ajiaco soup.

[@PolarfuchsMusicFav]

Just legged one with frosted spinach i had. Was amazingly tasty. Thank you!

[@gavinsilva3919]

I need the chilies in there when having that soup. Im happy that more Portuguese food is being shared

[@LovinLenin]

Yeah I'm adding the ingredients for this to my grocery list. Definitely looks tasty and surprisingly easy.

[@gavinsilva3919]

@@LovinLenin adding linguiça, and or Malagueta and a good quality paprika really elevate the dish

[@LovinLenin]

@@gavinsilva3919 do you brown it up and throw it in after or cook it in the soup?

[@gavinsilva3919]

@@LovinLenin it depends on the linguiça but usually browning it first. Sometimes homemade linguiça is already super smoked and browned

[@tropnevad]

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.

[@KOLN555]

This recipe's clarification pairs very well with Kacey Musgraves's "Mind Your Own Biscuits."

[@TheSummerCoast]

YES!!!! Caldo Verde is my favourite soup! I'm so honored that you included Portugal on you channel! Love you Kenji, and Portugal loves you too

[@duartemonteiro9853]

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

[@duartemonteiro9853]

@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

[@mitchellturner6461]

Made it myself today. Subbed mustard greens for collard greens, but this is far and away one of the tastiest soups I've ever made.

[@sammygyupsal]

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.

[@ivotorok1174]

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

[@grggr18]

"your cutting board can never be too big..."

[@bijomaTV]

I like how in sync the voice-over is over this sock-wearing POV guy who's clearly not Kenji

[@L2RAVE]

When I was in Lisboa for a semester abroad I loved eating some nice Caldo Verde and Pao com Chorizo at A Merendeira. Delicious!

[@jnc007]

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).

[@FractalZero]

Yeah, pretty generic soup

[@radicalrobynette7138]

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.

[@backupyt3392]

Kenji I'm a portuguese fan, you nailed the "Caldo Verde"

[@bostonceltics727]

My girlfriend’s family is Portuguese and we cook 50 gallons of caldo verde every February for soup day and cooks for 18 hours. The soup is literally to die for and there’s never any leftovers!

[@KINGodfather]

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

[@JKenjiLopezAlt]

That sounds awesome.

[@robinstereo]

Big fan of your new format for disclaimers and the traditionalist police, I hope it sticks around.

[@trentgraham465]

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.

[@user-ke3cc6os7d]

Kenji, that disclaimer's brilliant

[@toughluck2012]

"Discrete chunks" is the name of my dad-core band.

[@melissahoward1019]

I have a 3 day camping trip this fall. This is definitely on the menu.

[@griviljava]

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!

[@herrerasauro7429]

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.