Caldo Verde, or “green soup,” is quite delicious. We have been working on this recipe for about 8 years, and came up with one that is the best yet. Timing is essential for this great result.
4 large Yukon gold potatoes, peeled, and cut into 1/4 inch slices (about 2 lbs)
8 large garlic cloves, 4 smashed, 4 minced
1 large yellow onion, finely diced (or large leak finely diced)
6 tbsp olive oil, divided
1 tsp salt
2 tbsp butter
1 large bunch of collard greens (or kale), finely chopped
6 cups chicken stock
12-ounce linguiça sausage, or any smoked pork sausage such as chorizo, cut in 1/4-inch slices
3 scallions, finely chopped
1 tsp black pepper
How To Make It
For an excellent texture, do your mise en place with as accurate measurements as possible.
In a large pot such as a Dutch oven, melt 2 tbsp butter on low-medium heat, until it melts. Add onion, salt and pepper, and cook for 10 minutes, until fragrant, soft and sweet but not browned. Add mashed garlic and cook for another minute.
Now add stock and potatoes, cover and cook on low heat until tender, for about 12 minutes. Once potatoes are tender but still slightly firm, add collards and cook for another 4 minutes. Add minced garlic and sausage and take off the heat. Remove a cup of potato pieces, put in a small bowl and mash well with a fork. Add back to the soup and give it a good stir.
Pour remaining olive oil and sprinkle scallions on top of the soup. Serve.
Caldo Verde freezes well.
YIELDS: 6 to 8 servings
SOPHISTICATED CULINARY by Lucas Eller, New York