Portuguese Sausage, Potato & Leafy Greens Soup (Caldo Verde)

Directions

1. Brown the sausage pieces in a lightly oiled pan over medium-high heat until cooked through and browned, about 5–6 minutes.
2. Transfer the sausage to a plate using a slotted spoon and set aside, leaving the pan with any cooking juices.
3. Rinse and dry the leeks, kale, spinach, and tomatoes; trim, slice, and chop as described, keeping ingredients ready for the next steps.
4. In the same pan, add a bit more oil if needed and cook the leek, tomato, and garlic until the vegetables soften, about 5 minutes.
5. Add the potatoes and the broth to the pan; bring to a boil, then reduce to a simmer.
6. Trim the kale, chop or tear it, and add to the simmering soup; cook until the potatoes and kale are tender, 8–10 minutes.
7. Return the sausage and spinach to the pot; simmer 2–3 minutes more until the spinach wilts and everything is heated through, then season and serve.
8. Optional: finish with a light pinch of black pepper and paprika for extra depth.
9. Serve hot in bowls, ladling the broth over the greens and sausage to combine flavors