Kale is a very versatile green that can be added to soups, meatballs, stir fries, smoothies, and more for additional nutrition. It also stands on its own in delicious sauteed dishes.
Caldo Verde- Portuguese Kale Soup
Ingredients Serves 4
3 medium white potatoes
4 ounces chorizo, linguica or hot italian sausage (removed from casings)
1 vidalia onion
2 cloves minced garlic
1 shallot
1/2 pound fresh kale
2 tsp salt
1/2 ham shank or hock
Ground pepper to taste
6 cups water
2 tbs olive oil, plus some for drizzling
Fresh parsley to taste
Cooking Utensils
Sharp knife for slicing kale and potatoes
Vegetable peeler
Fine grater
Measuring cup and spoons
Large soup pot
Food processor (this may be ommited if you increase cook time and allow the potatoes to disintegrate on their own)
Saute pan
Large bowl
Preparation
Prepping the Kale and Potatoes
Peel
and then thinly slice the white potatoes. Remove the stems from the
kale and julienne by rolling the kale in to long bundles and then
slicing from the end of the bundles until the kale is in long thin
strips. Put kale and potatos aside while you prepare the rest of the
soup.
Broth
Coat the dutch oven with
the olive oil and heat over medium. Add minced onion, shallot and
grated garlic, and allow the mixture to sweat atop the stove.
Once
the mixture is soft, incorporate potatos, sprinkle with a tsp of salt
and add 6 cups of cold water, ham shank and a crackle of black pepper
corns. Bring to a gentle boil, cover, reduce the heat to medium low and
simmer for about thirty minutes. Remove ham shank and blend until
creamy in the food processor.
Chorizo Prep
In
a saute pan brown the sausage. I suggest adding a tiny bit of olive oil
and breaking the sausage down using a fork as it browns. Set the cooked
sausage bits atop a papertowel or brown paper bag to drain some of the
grease and set aside.
Bringing it all together
Incorporate
sausage, remaining salt and a crackle of pepper into the potato base.
Just before serving add julienned kale and set to sit for 5 minutes
(kale will become tender and turn vibrant green). Serve in large bowls
with a drizzle of olive oil, a sprinkle of parsley, and some rustic
bread.
