CALDO VERDE
Caldo verde means "green soup" and is considered Portugal's national dish. What better way to start off fall than with a simple, flavorful, and nourishing soup. From Cuisine Magazine
Provided by Bev I Am
Categories Lunch/Snacks
Time 35m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Peel potatoes and slice thinly, about 1/8" thick.
- Heat oil in a large stockpot over medium-high heat.
- Then, add potatoes and brown.
- This will give the soup a deep color and rich potato taste.
- Add onions and red pepper flakes, and cook until onions turn soft.
- Stir in garlic, then add broth and bring to boil.
- Reduce heat and simmer 10–15 minutes until potatoes are done.
- Meanwhile, peel casing from pepperoni.
- Slice pepperoni into 1/4"-thick pieces.
- Heat skillet over medium heat and add slices.
- Render and lightly brown on both sides.
- Drain on paper towels.
- When potatoes are cooked, use a potato masher to mash the slices—but don’t cream them!
- Try to simply chunk them enough so the broth thickens.
- Now add the drained pepperoni.
- In batches, stack stemmed kale and slice into shreds.
- Add and cook 2–3 minutes.
- Season with salt.
- Just before serving, stir in lemon juice.
- Acid turns the kale army-green if added too early.
Nutrition Facts : Calories 335.6, Fat 16.1, SaturatedFat 5.4, Cholesterol 33, Sodium 579.2, Carbohydrate 36.4, Fiber 4.8, Sugar 3.4, Protein 13.8
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