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Caldo Verde

CALDO VERDE


This recipe uses kale, which is similar to the fibrous Portuguese cabbage.

 

Serves 8

  • 6 large potatoes

  • 1 large onion, finely minced

  • 1 large garlic clove, finely minced

  • 4 tablespoons olive oil

  • 4 pts (2.3 l) cold water

  • 6 oz (175 g) chourico or other dried garlicky sausage, thinly sliced

  • 1 lb (450 g) collards, kale or turnip greens (assuming, that is, that the Portuguese Galician couve gallego is unattainable)

  • 21/2 tsp salt

  • 1/4 tsp freshly ground black pepper

  1. Saute the onion and garlic in the oil in a large heavy saucepan over a moderate heat for a couple of minutes, until they begin to colour.

  2. Add the potatoes and saute, stirring constantly for two to three minutes. Add the water and boil until the potatoes are mushy.

  3. Meanwhile, fry the sausage over a low heat until most of the fat has run out and drain.

  4. When the potatoes are soft remove the pan from the stove and, with a potato masher, mash the potatoes right into the soup mixture. Add the sausage, salt and pepper, cover and return to the heat for 5 minutes.

  5. Wash the greens, trimmed of coarse stems, slice them filament thin and add to the soup with a spoon of olive oil. Check the seasoning and ladle into large soup dishes. With the traditional accompaniment of yeast- raised corn bread (called broa) this constitutes a main course.

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