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Caldo Verde

Caldo Verde is a Portuguese dish that is well- known in Brazil. It’s particularly popular where there is a population of Portuguese ancestry and in regions where the winter temperatures can be chilly. he dish is a combination of kale or collards, potatoes, onions, garlic, and chunks of chouriço, a typical Portuguese sausage. Caldo Verde is many times served with a Portuguese bread called Broa, for dipping.

Prep
Cook
Serves 8people
Ingredients
1/4
cup olive oil
1
large onion, diced
3
cloves, minced
10
oz smoked Portuguese sausage – linguica or chouriço, diced
2
lb potatoes (about 6 medium), peeled and diced
8
cup chicken stock
1
tsp salt
1
tsp black pepper, freshly ground
dash cayenne pepper (optional if using linguica)
2
bay leaves
2
tbs white vinegar
1
lb kale or collard greens, stems removed
salt and pepper to taste
linguica is a portuguese garlic sausage that is available cured and un-cooked. get the precooked one. it is not as hot as chouriço
Directions
1.
In a large pot, heat the olive oil (save 2 tbsp for later) over medium heat. Add the onions and cook until they are translucent. Add the garlic and sauté for 2 minutes. Add the potatoes, cover everything with the stock. Add salt, black pepper, cayenne, bay leaves and bring to a boil and lower the heat, simmering until the potatoes are cooked, about 15 – 20 minutes.
2.
De-stem greens. Stack and roll leafy greens into a cigar shape, thinly slice into ribbons about 1/3 inch thick.
3.
Remove the bay leaves from potatoes. Puree the soup with a hand emulsifier until creamy. (Note: If using a blender or food processor, make sure the soup is cool enough and purée it in batches. Return to the pot.)
4.
Add the vinegar and the kale, bring everything back to a boil and simmer for a few minutes until the kale softens. Adjust seasoning.
5.
Sauté chouriço, remaining olive oil.
6.
Serve hot and garnish with the remaining Portuguese sausage.

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