Caldo verde is a green soup, literally. Either kale or collard greens, onion or leak can be used. It’s a potato soup with pork sausage, garlic and chicken stock.
4 large Yukon potatoes, peeled, quartered and cut into 1/4 inch pieces
8 cloves garlic, diced
1 yellow onion, diced (or large leak)
6 tbsp olive oil
1/2 tbsp salt
2 tbsp butter
1 large bunch of collard greens (or kale), chopped
6 cups chicken stock (we used Better than Bullion, which is better than stock bought at the supermarket)
12 ounce linguiça or any smoked pork sausage, cut in 1/4 pieces
3 scallions, chopped
1/2 tbsp black pepper
Melt butter on low-medium heat. Add onion and garlic, salt and pepper, lower heat to low and cook for 10 minutes, until fragrant, soft, sweet, and not browned.
Add potatoes, stock, and cook on low heat for 15 minutes. Add collards and cook for another 10 minutes. Add sausage. Take off the heat.
Remove a cup of potato pieces and mash them with a fork. Add back to soup, mix well. Pour olive oil and sprinkle scallions on top of the soup.
YIELDS: 8 servings
SOPHISTICATED CULINARY by Lucas Eller