Photo of Caldo Verde by WW

Caldo Verde

5 - 6
PersonalPoints™ per serving
Total Time
47 min
16 min
31 min
Grated into the soup, the potato melts, its starch thickening the broth into a creamy, warming bowl.


Cooking spray

1 spray(s)

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

2 clove(s), large, minced

Smoked hot turkey sausage

8 oz, cut into 1/2-inch-thick rounds

Canned chicken broth

4 cup(s)

Uncooked potato(es)

1 medium, baking-variety (about 8 ounces), peeled

Uncooked kale

4 cup(s), stemmed and shredded

Table salt

½ tsp(s)

Black pepper

½ pinch, freshly ground

Hot pepper sauce

tsp(s), or to taste


  1. Spray a large saucepan with nonstick spray; set over medium heat. Add the onion; cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 20 seconds.
  2. Add the sausage; cook, stirring often, until browned, about 5 minutes.
  3. Pour in the broth; bring to a simmer, stirring often.
  4. Using the small holes of a box grater, grate the potato into the stew. Stir well while returning to a simmer. Cover, reduce the heat to low, and simmer for 5 minutes, stirring a couple of times.
  5. Stir in the kale; cover and continue cooking, stirring occasionally, until the kale is tender, about 12 minutes. Stir in the salt, pepper, and hot red pepper sauce before serving. Yields about 1 1/2 cups per serving.