Recipes, both original and favorite ones from other authors. Vegetarian with vegan-friendly (most of the time!) options.

Monday, August 20, 2007

Caldo Verde

So simple, so good, so good for you!

I had an infestation in my kale, which had grown to a huge bush, of bugs just before we left on vacation. So I cut it down to the roots, and when we returned, it was all ready to harvest again! I love greens that do that. Anyway, I hadn't gotten around to making anything with it until tonight. This morning Hibi reminded me that it was there, definitely ready to cook with. So I made her favorite--Caldo Verde, or Portuguese Greens Soup. I have adapted it from the Joy of Cooking cookbook, where it originally called for sausage. It is delicious without! And the kale has never tasted better--so tender! I think this was the best kale I've ever eaten.

You can, of course, use other greens in this soup. I've tried chard, collard greens, I think I even used rapini once. But kale is the best, in my humble opinion.

Caldo Verde

Chop one onion and two cloves of garlic and saute them in a soup pot in one tablespoon of olive oil, until softened and golden brown. Add 4 thinly sliced potatoes OR 2 potatoes and 2 turnips or rutabegas (I used turnips from my garden tonight), 8 cups of vegetable broth or water or a combo, 1 teaspoon salt and pepper to taste. Bring to a boil over high heat; lower heat to a simmer. Simmer for 10-20 minutes, until potatoes are very soft. Use a potato masher to coarsely mash the potatoes, or use a stick blender to lightly puree.

Chop one bunch of kale coarsely (about 4 cups chopped) and add to the soup. Stir it in, then turn off the heat. Add a half a lemon's worth of juice and serve with lemon wedges and parmesan cheese. Serve alongside some freshly baked raisin bread!


Mimi said...

We get a lot of greens in our CSA box, I'm going to try this soup, thanks!

notreallyhere said...

This looks yummy! We're been looking for tasty ways to get more iron into Rain...