Subj : Soups & Stews - 05
To : All
From : Dave Drum
Date : Wed Nov 23 2022 15:07:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Caldo Verde (Portuguese Potato & Collard Green Soup w/Cho
Categories: Potatoes, Greens, Pork
Yield: 9 servings
1 lb Collard greens; cleaned,
- thick stems discarded
4 md Yukon Gold potatoes; peeled,
- sliced 1/2" thick
2 md Yellow onions; ends removed,
- halved
2 ts + 1/4 c olive oil; divided
1 Link (5") Portuguese
- chourico; in 1/4" coins
Salt
Stack the collard greens atop one another, then roll the
leaves into a tight cylinder. Using a sharp knife, very
thinly slice the roll crosswise to create fine strands.
Transfer to a colander in the sink and set aside.
To a medium Dutch oven set over medium-high heat, add
the potatoes, onions, and enough cold water to cover the
vegetables by 2 inches. When the liquid boils, turn the
heat to medium-low, add 2 tablespoons of the olive oil,
and cook until the potatoes are tender when pierced with
a fork and the onion is completely soft, 25-30 minutes.
Using an immersion or regular blender, puree the soup.
Bring a large kettle of water to a boil, then pour the
water over the slivered greens (they will collapse,
soften, and turn bright green). Set aside for 5 minutes
to drain and steam slightly.
Add the chouriço to the soup and cook until the slices
are firm and their fat has rendered somewhat, 5-10
minutes. Stir in the remaining olive oil and slivered
greens, and cook until the greens are tender but still
green, 2-3 minutes more. Season to taste with salt, and
serve.
BY Kitty Greenwald
Yield: serves 8-10
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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