“Caldo Verde” Portuguese Green Soup by Kyle Caires of the Maui County Farm Bureau

Dr. Kyle Caires, University of Hawai‘i Livestock Agent and Maui County Farm Bureau president is a native of Maui where he grew up on a diversified cattle and asparagus operation. Kyle attended Washington State University where he earned Master’s and Ph. D. degrees in Reproductive Genomics/stem-cell biology.

Kyle is the only Hawai‘i native ever selected to judge cattle at the National Western Stock Show, the “Super Bowl of livestock shows.”

As President of the bureau, Dr. Caires says they have revised their strategic plan to help Maui County Farm Bureau strengthen a diverse agricultural community by supporting and advocating for Maui’s farm and ranch families.

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5 from 3 votes

“Caldo Verde” Portuguese Green Soup by Kyle Caires of the Maui County Farm Bureau

Dr. Kyle Caires, University of Hawai‘i Livestock Agent and Maui County Farm Bureau president is a native of Maui where he grew up on a diversified cattle and asparagus operation. Kyle attended Washington State University where he earned Master’s and Ph. D. degrees in Reproductive Genomics/stem-cell biology.

Kyle is the only Hawai‘i native ever selected to judge cattle at the National Western Stock Show, the “Super Bowl of livestock shows.”

As President of the bureau, Dr. Caires says they have revised their strategic plan to help Maui County Farm Bureau strengthen a diverse agricultural community by supporting and advocating for Maui’s farm and ranch families.

Posted By: As Seen On OC16

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Prep Time 0 minutes mins

Cook Time 0 minutes mins

0 minutes mins

Course Soup

Cuisine Hawaiian, Portuguese

Calories 4157 kcal

Ingredients

  

• 2 lbs Linguica Portuguese sausage , sliced 1/2 inch thick.
• 2 lbs Local kale or collard greens, washed.
• 1 lb Yukon gold potatoes , peeled and cubed.
• 1 Medium Kula onion , chopped
• 2 – 3 Cloves of fresh garlic smashed. (please no elephant garlic, imparts bad taste)
• 1 Tbsp Hawaiian salt
• 1/4 cup Olive oil. (extra virgin is ok too)
• 2 quarts Water (can also replace with chicken broth)

Instructions

 

• Sauté sausage slices for approximately 3 minutes to lightly brown in a large pot.
• Set aside, leaving drippings in pot.
• Bring 2 quarts of water, the potatoes, onion, garlic, and salt to a boiling same pot, simmer until the potatoes are tender, about 15 minutes.
• While that is cooking, wash the greens and remove the center stems. Stack the greens, rollup like a cigar, and slice as thinly as possible; setting aside.
• Remove the potatoes, onions, and garlic from the boiling liquid and place into a blender or food processor, adding a little pot liquid to help form a puree. After blending, return the potato puree to the pot.
• Add the olive oil and the greens to pot. Return contents of pot (broth, greens, etc) to a boil, reduce the heat, and simmer uncovered for only 5 minutes so as to maintain the bright green color.
• Either add slices of previously browned sausage into the pot prior to serving or wait to place on top of soup after served into bowls.
• Enjoy!

Nutrition

Calories: 4157kcalCarbohydrates: 189gProtein: 188gFat: 304gSaturated Fat: 88gPolyunsaturated Fat: 41gMonounsaturated Fat: 147gTrans Fat: 2gCholesterol: 653mgSodium: 13243mgPotassium: 9070mgFiber: 13gSugar: 20gVitamin A: 91322IUVitamin B1: 4mgVitamin B5: 9mgVitamin C: 1205mgCalcium: 1652mgIron: 28mg

Keyword caldo verde, portuguese, soup, soup recipe, Kyle Caires, maui county, farm bureau, portuguese sausage, hawaiian salt

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