Uses: kale, onions, potatoes, garlic, beans and, oh yes, more kale!
Caldo Verde is effectively a kale soup, and is a recipe to use exactly this time of year, when the last of the kale is starting to send up seed shoots and will soon be spoiled. It is actually a Portuguese peasant dish, but with a bit of tinkering it can become a very tasty soup. I make and freeze several batches this time of year.
Firstly gently fry some thinly sliced chorizo, (or any spicy sausage), with diced onion and garlic, in a wide bottomed saucepan. (I always try to work with the chorizo fat as much as possible, adding little or no oil.) Then add a couple of pints of stock, some potatoes and some cooked beans, cannelini or haricot work well.
When the potatoes are cooked, throw in several handfuls of deveined kale, as much as you think the soup can absorb. Do this bit by bit, as the volume of kale decreases dramatically once it boils.
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