gallecian caldo verde ala cubana
(1 rating)
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The dark green cabbage traditionally used in this Gallecian "green" soup is not widely available beyond Spain's borders, and Cubans love this traditional soup. Kale or collard greens make a good substitute. A crusty bread often accompanies the soup, although a good American corn bread or other crusty bread is also nice for sopping up any bits remaining in the bowl. Don't forget the final flourish of olive oil. It will perfume the soup.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
1 Hr
Ingredients For gallecian caldo verde ala cubana
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1/2 lbbeef or pork chorizo or linguiça sausage
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3/4 lbkale or collard greens
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1/4 colive oil, extra virgin
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2 lgyellow onions, chopped
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1 1/4 lbpotatoes, peeled and thinly sliced
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4 clovegarlic cloves, finely minced
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6-7 cchicken stock
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2 tspkosher salt, plus more, to taste
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freshly ground pepper, to taste
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extra-virgin olive oil for serving
How To Make gallecian caldo verde ala cubana
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1Bring a saucepan three-fourths full of water to a boil over high heat. Prick the sausages with a fork and add to the boiling water. Boil for about 5 minutes. Using tongs, transfer the sausages to a cutting board and, when cool enough to handle, slice them. (You may discard the sausage-flavored water or reserve it for making the soup.)
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2Rinse and drain the greens, then remove any tough stems. Working in batches, stack the leaves, roll up the stack like a cigar, and cut crosswise into very, very thin strips. Set aside
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3In a large soup pot over medium heat, warm the olive oil. Add the onions and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Increase the heat to medium-high, add the potatoes and garlic and sauté, stirring often, until slightly softened, about 5 minutes. Add the water and 2 tsp. salt, reduce the heat to low, cover and simmer until the potatoes are very soft, about 20 minutes.
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4Scoop out about 2 cups of the potatoes and mash well with a potato masher or fork. Return them to the pan, add the sliced sausages and simmer until the sausages are cooked through, about 5 minutes more. Add the greens, stir well and simmer, uncovered, stirring occasionally, for 3 to 5 minutes. Do not overcook; the greens should be bright green and slightly crunchy. Season with salt and pepper.
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5To serve, ladle the soup into warmed bowls and drizzle each serving evenly with extra-virgin olive oil. Fresh bread to accompany this delicious soup.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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