CALDO VERDE
(Portuguese Kale Soup) by John Villa Pico, NYC Recipe adapted by Irene Sax Considered by many to be Portugal's national dish, caldo verde is found everywhere - in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.
Provided by David Hawkins
Categories Collard Greens
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
- 2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.
Nutrition Facts : Calories 381, Fat 20.9, SaturatedFat 6.1, Cholesterol 31.2, Sodium 479.8, Carbohydrate 36.3, Fiber 5, Sugar 2, Protein 13.9
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