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!