Caldo Verde (Portuguese Green Soup)
1 large yellow onion, diced
1 large garlic clove, minced
4 Tbsp. olive oil
6-8 large potatoes, peeled and thinly sliced (recipe calls for "Main or Eastern potatoes;" I usually use Yukon Golds, but russets will do also)
2-1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/2 lb. collards, kale or turnip greens, sliced into very thin strips (I have only tried kale)
2 quarts chicken broth or water
Saute onion & garlic in oil for 2-3 minutes. Add potatoes and saute, stirring constantly, 2-3 minutes. Add 1 quart broth or water (enough to just cover potatoes), bring to a boil. Simmer uncovered 20-25 minutes or til potatoes are very tender. Remove from heat and mash potatoes; puree if desired. Return to heat; add remaining broth until desired consistency is reached (we like is somewhat thick) and bring to a boil. Add kale and simmer 5 minutes. Add salt and pepper. Makes 6-8 servings.
Notes: In Portugal, a certain type of cabbage is used for this soup. The leaves are stacked, rolled into tight rolls, and sliced into extremely thin strips with a very sharp knife. It looks like grass soup! Kale is a great substitute, but hard to slice very thin. I sometimes just finely chop it -- it tastes the same, and kids often prefer the chopped texture to the stringy texture when it's thinly sliced.
1 large garlic clove, minced
4 Tbsp. olive oil
6-8 large potatoes, peeled and thinly sliced (recipe calls for "Main or Eastern potatoes;" I usually use Yukon Golds, but russets will do also)
2-1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/2 lb. collards, kale or turnip greens, sliced into very thin strips (I have only tried kale)
2 quarts chicken broth or water
Saute onion & garlic in oil for 2-3 minutes. Add potatoes and saute, stirring constantly, 2-3 minutes. Add 1 quart broth or water (enough to just cover potatoes), bring to a boil. Simmer uncovered 20-25 minutes or til potatoes are very tender. Remove from heat and mash potatoes; puree if desired. Return to heat; add remaining broth until desired consistency is reached (we like is somewhat thick) and bring to a boil. Add kale and simmer 5 minutes. Add salt and pepper. Makes 6-8 servings.
Notes: In Portugal, a certain type of cabbage is used for this soup. The leaves are stacked, rolled into tight rolls, and sliced into extremely thin strips with a very sharp knife. It looks like grass soup! Kale is a great substitute, but hard to slice very thin. I sometimes just finely chop it -- it tastes the same, and kids often prefer the chopped texture to the stringy texture when it's thinly sliced.
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