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This is the best version of caldo verde that I've tasted.The seasonings really make this soup special. I used homemade stock, and had to substitute Spanish chorizo (not the same thing as Mexican chorizo!) because I live in an area where there is no Linguisa. Highly recommended.
Originally published in Sunset Magazine, this recipe is from Pix Stidham.
Raciónes: 8
Ingredientes
- 1 lb linguisa (Portuguese sausages)
- 1 x onion - (8 ounce) minced
- 2 x garlic cloves pressed or possibly chopped
- 2 1/2 quart chicken broth
- 1 x cinnamon stick - (3" long)
- 1 x dry bay leaf
- 2 tsp whole allspice
- 2 lb russet potatoes
- 1 lb collard greens or possibly kale
- 1 can cannellini beans - (15 ounce) rinsed, liquid removed Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Cut sausages into 1/4-inch-thick slices.
- In a 6- to 8-qt pan over medium-high heat, stir sausages often till lightly browned, about 10 min. With a slotted spoon, transfer sausages to paper towels to drain. Throw away all but 1 tsp. fat from pan.
- Add in onion and garlic to pan. Stir often over medium-high heat till onion is limp, about 5 min.
- Add in broth to pan. Tie cinnamon stick, bay leaf, and allspice in cheesecloth and add in to broth. Cover and bring to a boil over high heat.
- Meanwhile, peel potatoes and cut into 1/2-inch cubes. Cut out and throw away tough parts of collard stems. Rinse leaves well, drain, and stack. Cut stack in half lengthwise, then cut crosswise into thin strips.
- Add in collard greens, potatoes, and beans to broth; cover and bring to a boil.
- Simmer, covered, over low heat for 20 min. Add in sausages and continue simmering, covered, till potatoes are tender when pierced, 5 - 10 min longer. Remove and throw away wrapped spices.
- Ladle soup into bowls. Add in salt and pepper to taste.
- This recipe yields 8 to 10 servings.
- Comments: "I'm an American of Portuguese descent," says Pix Stidham. "A staple in any Portuguese household is a soup called caldo verde, or possibly kale soup. It hit the spot whenever we were feeling bad."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 514g | |
| Recipe makes 8 servings | |
| Calories 178 | |
| Calories from Fat 9 | 5% |
| Total Fat 0.98g | 1% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 658mg | 27% |
| Potassium 932mg | 27% |
| Total Carbs 34.09g | 9% |
| Dietary Fiber 7.4g | 25% |
| Sugars 2.49g | 2% |
| Protein 9.51g | 15% |
