Saturday, February 9, 2019

Portuguese Caldo Verde

in some circles
called Portuguese Penicillin 
We ate this a lot growing up 
with crusty bread

I forgot to take a photo

1/4 cup extra-virgin olive oil
10 ounces chouriço, linguiça,or Spanish chorizo, sliced into 1/4-inch coins
1 large Spanish onion, diced
2 garlic cloves, sliced
6 medium potatoes, peeled and diced
8 cups cold water, or half chicken stock or canned chicken broth, and half water
1 pound kale or collard greens, thick middle stem removed, and leaves cut into very, very fine julienne (think wisker-thin)
Freshly ground black pepper, to taste, although the Portuguese are found of white pepper
1 can kidney beans

. Heat the olive oil in a large pot over medium heat. Add the chouriço slices and cook until lightly browned, 3 to 5 minutes. Using a slotted spoon remove the sausage to a plate. Try to let the sausage drain well into the pot; its fat will flavor the soup.

Dump the onions into the pot. Sauté, adding enough salt to bring out their sweetness, until they’re translucent and very soft. Sprinkle in the garlic and cook for 2 minutes more.

Cut the potatoes in cubes add chicken stock-water combo, and bring the soup to a boil. Lower the heat so the soup gently simmers. Cook until the potatoes are almost done,

Add the greens to the soup, bring everything back to a boil then reduce the heat and simmer for 2 minutes. Season with more salt, if needed, and pepper.