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Caldo Verde

Total Time - 40 minutes (Active Time - 10 minutes) / Makes 4 Servings

About Kale

Kale is bright green and crisp in texture. It is part of the cabbage family and an excellent source of vitamin A, C, and K. Kale is best during winter months and should be stored in the coldest part of the refrigerator for no more than 2 to 3 days.

Caldo Verde

Caldo Verde

3-4 links Italian sausage
1 (32-oz) container reduced-sodium chicken broth
3 large potatoes, chopped
1 lb kale

  1. Heat medium stock pot on medium. Cut sausage into 1/2-inch pieces and cook 4-5 minutes or until golden brown; add broth and chopped potatoes. Reduce heat to medium-low; cook 18-20 minutes or until potatoes begin to soften.
  2. Stir in kale; cook 10-12 more minutes or until kale and potatoes are tender.

CALORIES (per 1/4 recipe) 340kcal; FAT 7g; CHOL 10mg; SODIUM 860mg; CARB 59g; FIBER 6g; PROTEIN 16g; VIT A 320%; VIT C 110%; CALC 15%; IRON 25%

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Other Preparation Methods

Bake: Preheat oven to 325°F. Remove stalks from 1 head of kale and tear into large pieces. Place kale on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Bake 15-20 minutes or until crisp. Serve immediately.

Stir Fry: Remove stalks and coarsely chop 2 cups kale. In a large sauté pan combine kale with 2 tablespoons oil, sliced peppers, diced onions, sliced mushrooms, and chopped garlic; stir-fry 5-6 minutes.

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Shopping List

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Dry Grocery
Add to your grocery list 1 (32-oz) container reduced-sodium chicken broth

Add to your grocery list 3-4 links Italian sausage

Add to your grocery list 1 lb kale
Add to your grocery list 3 large potatoes

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Recipe Version FRP0019