A hearty Portuguese soup that was custom-made for lazy days.
The only way you could really make this any easier is if you could convince someone to make it for you. Even that might take more effort.
Recipes for caldo verde don't vary too greatly. Most start with sautéing some form of allium in olive oil, then adding kale, potatoes, and broth and letting it simmer. The only real differences come in the treatment of the kale and the degree to which the whole thing is cooked down.
At the same time, I also like the idea of having a few heartier chunks of potato in the soup. It reminds me a lot of, a Colombian potato soup made by boiling a few types of potatoes together. The starchier potatoes break down and thicken the soup, while the waxier varieties become tender but hold their shape better. I decided to use the same technique in my caldo verde.It worked like a charm.
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