Caldo Verde (Portuguese Greens Soup)

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• Hide ingredients for 8 cups Poultry Stock, Chicken Broth, or other light stock or broth 1 8 cups Poultry Stock, Chicken Broth, or other light stock or broth (opens in new tab) 8 cups Poultry Stock, Chicken Broth, or other light stock or broth
  • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
  • 1 unpeeled onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • (1 teaspoon dried fenugreek leaves)
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
  2. Add: Cold water to cover
  3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• 1 ½ pounds gold or red potatoes, well scrubbed or peeled, thinly sliced
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• 1 tablespoon vegetable oil
• 6 ounces Portuguese linguiça, kielbasa, or andouille, or 4 ounces cured chorizo, thinly sliced
• 8 ounces kale or collard greens, deribbed, or whole chard leaves, thinly sliced
• 2 tablespoons lemon juice