Vikki: Oh, I can't. I'll be cutting kale that day.
You too can cut kale all day. Try out this recipe for Caldo Verde and remember to cut that kale finely.
Caldo Verde (adapted from the Joy of Cooking)
- In a large pot, heat over medium heat 1 1/2 tablespoons olive oil
- Add and cook until tender (but not brown), 1 medium onion and 2 cloves of garlic
- Stir in 8 cups of water or 6 cups of water and 2 cups of chicken stock, 4 medium potatoes, 1 1/2 teaspoon salt and 1/2 teaspoon ground black pepper
- Bring to a boil, reduce the heat and simmer until the potatoes are soft
- Remove from heat and, using a potato masher, lightly mash the potatoes in the pot (we actually puree the potatoes because real Caldo Verde is smooth)
- In medium skillet, heat 1/2 teaspoon vegetable oil and cook until brown 6 ounces of Portuguese linguica or chorizo thinly sliced
- Add the sausage to the soup and simmer for 5 minutes
- Stir in 4 cups of shredded kale, swiss chard, or collards (we usually try to use collards because they most closely match the Portuguese greens that is typically used)
- Simmer for 5 minutes and serve
4 comments:
Kale Schmale.
Could you post the recipe for the lunch (leftovers) you brought the other day, I think you said it had rice and wine in it. If the kale is as good as the rice smelled, cutting it for a full day I am sure is worth it!
That's a really lame excuse. Kristin didn't tell you that the vendor's moved and the meeting will be in South Beach, FL?
right! i had to laugh when i heard this one. the vikki version of "i'll be washing my hair."
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