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Portuguese Caldo Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)120.7505
Energy (kCal)817.8008
Carbohydrates (g)41.1675
Total fats (g)18.6
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a large stockpot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. | 2. Add 3 cups of the broth, potatoes, and 1/2 tsp salt. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. (At this point, the soup can be refrigerated in an airtight container for up to 2 days. When ready to serve, bring the soup to a simmer and proceed with the recipe.) Remove the pot from the heat and mash the potatoes in the liquid with a potato masher. | 3. until no large chunks remain and the potatoes thicken the stew slightly. | 4. Return the pot to medium-high heat. Add the remaining 3 cups broth, sausage, and savory and bring to a boil. Reduce the heat to medium-low, cover, and simmer to blend the flavors, about 15 minutes. | 5. Remove and discard the savory. Stir in the kale and simmer until just tender, about 5 minutes. Adjust the seasonings with salt & pepper to taste. Serve immediately, drizzling each portion with olive oil, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 tablespoons 201.7333 0.0 44.88 1.1333
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    garlic clove 4 201.7333 0.0 44.88 1.1333
    chicken broth 6 cups low sodium 468.72 11.34 66.8304 15.7248
    red bliss potato 1 Red peeled cut 201.7333 0.0 44.88 1.1333
    salt - - - -
    chorizo sausage 8 ounces cut 201.7333 0.0 44.88 1.1333
    savory 1 sprig - - - -
    kale 6 ounces cut 83.3475 14.8835 7.2801 1.5819
    pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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