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.

[@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.

[@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!

[@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.

[@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.

[@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.

[@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

[@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

[@Leadman1989]

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

[@chipzaroy]

The music for the traditionalist police is spot on. 😂

[@JohnHausser]

👍😅

[@ABigFatGeek]

I want to hear the full thing so bad, lol

[@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.

[@kristofferakerblom7331]

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

[@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 :)

[@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!

[@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!

[@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!

[@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

[@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!!!

[@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

[@oleksiivlasiuk9893]

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

[@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!

[@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"

[@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...

[@scandinavianserialki]

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

[@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

[@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😁

[@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.

[@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

[@josiethompson5739]

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

[@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.

[@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.

[@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

[@robinlee7531]

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

[@Emilypalace]

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

[@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.

[@andrewdanger2830]

Chef Kenji is incredibly generous with his knowledge and techniques.

[@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

[@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.

[@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.

[@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 🥹😍

[@mb7983]

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

[@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

[@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

[@grggr18]

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

[@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.

[@shawnmiguel]

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

[@richardvo5496]

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

[@andrewmortimer1560]

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

[@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)

[@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

[@Carbonara1611]

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

[@Shteeeeeeeve]

Bro that disclaimer hit me hard wow Still recovering

[@keawarren]

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

[@bertobrb]

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

[@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.

[@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.

[@HeWhoJivesWithChives]

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

[@ivotorok1174]

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!!

[@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.

[@mattw7372]

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

[@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!

[@MatthewHavlik]

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

[@KOLN555]

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

[@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.

[@OrkKnuckles]

That disclaimer was amazing. Perfect response

[@adamsantamaria9103]

The sausage party disclaimer was gold

[@rat77721]

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

[@Abrasuculo]

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

[@cliang001]

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

[@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 ;)

[@guilhermelucena3465]

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

[@TrappedinSLC]

Is it meant to be creamy or like a broth-with-bits-in-it?

[@guilhermelucena3465]

@@TrappedinSLC it's more on the creamy side, but you can have some chunks of potato in it

[@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!

[@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

[@burtantone657]

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

[@simpaticaafilipina]

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.

[@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.

[@biggiebigs5617]

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

[@jimwbaldwin]

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

[@thehollows]

the informative musical interludes are on point.

[@mvazquez197]

Any shot you could do a video on your composting setup? I think a lot of people would love to see that!

[@JKenjiLopezAlt]

I put it in the bin outside and the city collects it 😂

[@Derezzed4]

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

[@PolarfuchsMusicFav]

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

[@_teajayy]

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

[@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!

[@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!

[@riswampyankee9633]

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.

[@riswampyankee9633]

(No garlic needed as the sausage is plenty garlicky, and that's fine.)

[@niuredblack]

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

[@juanito2109]

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

[@raphaeldiogo1583]

Chouriço not linguiça but yea that's pretty much it and it's topped with a string of raw olive oil as well

[@pkeros]

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

[@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!

[@melissahoward1019]

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

[@joaoreismota1967]

It looks great! All the best wishes from Portugal!

[@shadow1961]

Ah! Your snow went away. I do like finishing soup with a splash of vinegar, though certainly smausage parties have their appeal, too.

[@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!

[@Hugo-ms1vr]

Hugo This is so popular in Portugal that most groceries and farmers markets sell the greens pre shredded. Love the disclaimers 😂

[@firstlast446]

I say cutting boards are just like tablespace, your mess grows to fit them lol.

[@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.

[@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