Free-Cooking-Recipes.info

Caldo Verde

In Portugal , this delicious soup gets its rich green color from finely shredded Galician cabbage that is sold in the outdoor markets. Kale, readily available in supermarkets, makes a fine substitute. If you like, sprinkle the soup with one-half cup finely chopped fully cooked spicy smoked sausage, such as linguica or chorizo.

Prep: 75 minutes Cook: 40 to 45 minutes

2 tablespoons olive oil

1 large onion (12 ounces), chopped

3 garlic cloves, finely chopped

2 ½ pounds all-purpose potatoes (8 medium), peeled and cut into 2-inch pieces

2 cans (14 ½ ounces each) chicken broth or 3 ½ cups Chicken Broth

3 cups water

1 teaspoon salt

¼ teaspoon coarsely ground black pepper

1 pound kale, tough stems and veins trimmed and leaves very thinly sliced.

1. In 5-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook until onion is golden, about 10 minutes. Add potatoes, broth, water, salt, and pepper; heat to boiling over high heat. Reduce heat; cover and simmer until potatoes are tender, about 20 minutes.

2. Mash potatoes in broth, keeping potatoes lumpy.

3. Stir in kale; simmer, uncovered, until kale is tender, 5 to 8 minutes. Makes about 10 cups or 5 main-dish servings .

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