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Caldo Verde (Kale Soup)
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Caldo Verde
(Portuguese Kale Soup)
by John Villa
Pico, NYC
Recipe adapted by Irene Sax
Serves 6 to 8
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.
Ingredients
1/4 cup olive oil 1 large Spanish onion,
diced 2 cloves garlic,
thinly sliced 10 ounces chouriço,
diced 6 medium potatoes,
peeled and diced 8 cups cold water 1 pound kale or collard greens, cut into very fine julienne
Salt and pepper to taste
Method
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.
--------------------------------------------------------------------------------
Caldo Verde
(Portuguese Kale Soup)
by John Villa
Pico, NYC
Recipe adapted by Irene Sax
Serves 6 to 8
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.
Ingredients
1/4 cup olive oil 1 large Spanish onion,
diced 2 cloves garlic,
thinly sliced 10 ounces chouriço,
diced 6 medium potatoes,
peeled and diced 8 cups cold water 1 pound kale or collard greens, cut into very fine julienne
Salt and pepper to taste
Method
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.
