caldo verde
(2 ratings)
Originally a Portuguese dish, Caldo Verde calls for collard greens. It also calls for using water instead of chicken stock. However, since I am not a fan of the bitterness of collard greens, I use fresh spinach instead; and I also like to cook with vegetable or chicken stock instead of just water. I find that the stock adds another layer of flavor. Here is my version of Caldo Verde.
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(2 ratings)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For caldo verde
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2/3 colive oil, extra virgin
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1 lgonion, chopped
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5 mdstarchy potatoes, washed and cut into 1 1/2-inch pieces
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2 clovegarlic, chopped
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1 lgbunch or fresh spinach
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smoked sausage, italian sausage or your favorite, cooked and sliced
How To Make caldo verde
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1Heat the oil in a large pot over medium-heat, add the onions and garlic and cook until onions are soft (for about 10 minutes).
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2Add the potatoes, cook quickly for a couple of minutes.
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3Add the stock and salt (starting with 1 teaspoon of salt and adding the rest if necessary to suit your taste).
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4Bring it to a boil, cover and reduce to a simmer. Cook until potatoes for about 30 minutes. Add the sausage and cook a few more minutes until the sausage is hot and the potatoes are fork tender.
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5I prefer my potatoes chunky in my soup. However, if you want a thicker soup, blend the soup by using an immersion blender directly in the pot or you can put the soup in batches into a blender and blend it. Add more chicken stock if you think it's too thick.
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6Taste the soup and adjust salt if necessary, add fresh pepper to taste.
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7Place a handful of spinach on the bottom of each bowl and pour soup over the spinach. Make sure the soup is extremely hot, as it will flash cook the greens.
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