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The recipe from Leite's is essentially the one I use, although I double the garlic and halve the meat. It's hard to imagine Caldo Verde without kale; most recipes refer to it as "kale soup." I like it best with linguica, (http://www.gasparssausage.com/gaslin1.html),which, however, can be hard to find. I grew up in a very Portuguese-centric fishing town, and I'd never heard of chourico until I went to college (I think they basically call every spicy, cured sausage "linguica").
The problem may be one of translation; in Portuguese, "dark green cabbage" = "kale". See the recipe at http://www.soupsong.com/rkale1.html for a hint of what traditional Portuguese Caldo Verde should be.
Don't be tempted to exchange water for chicken stock; in this instance, water is much better.
Kaela
www.localkitchen.wordpress.com