Caldo Verde Kale Soup Food

CALDO VERDE (PORTUGUESE GREEN SOUP)

Steps:

• Start by cutting the collard greens. Just stack three leaves at a time and roll them like cigars. Cut them crosswise into very thin strips. Proceed with the rest of the leaves until all the collard greens are done. Reserve.
• In a heavy bottomed pot, add the peeled potatoes, the quartered onion, the minced cloves of garlic, the olive oil and the chicken broth. Bring it to a boil over high heat and then lower the heat to medium low and cook until the potatoes are tender and ready to be mashed (about 20 min).
• Mash the potatoes and bring them back to the pot.
• Using a hand blender, blend the soup until smooth. You can also use a regular blender and blend the soup in batches.
• Add the collard greens, stir, and keep cooking for 15 more minutes.
• In a large skillet, fry the bacon and the sausage until the bacon is browned.
• Add the bacon/sausage mixture to the soup and cook until the soup boils again.
• Season with salt and pepper.
• Serve hot with extra olive oil.

CALDO VERDE (KALE SOUP)

Steps:

• 1. In large soup stock pan place water, broth, potatoes, onion, garlic, olive oil, bay leaf.
• 2. Cook on high 20 min or until potatoes are cooked. Remove from heat, remove bay leaf and puree the soup with hand blender.
• 3. Add collard greens and Chourico sausage. Cook for about 10 minutes. Remove sausage, slice into 1/4 inch slices, and put aside for garnish.
• 4. Serve each bowl soup with 3 slices of Chourico. Add a drizzle of olive oil, and pepper to taste.

PORTUGUESE GREEN SOUP (CALDO VERDE)

Steps:

• In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)

Steps:

• Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
• Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
• When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

PORTUGUESE KALE SOUP (CALDO VERDE)

Steps:

• Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
• Add garlic and cook, stirring often, until fragrant (about 2 minutes).
• Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
• Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces.
• Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
• If soup is too thick, thin with more stock or water.
• Season with salt and pepper and serve hot.
• Will keep in fridge, covered, up to 5 days.