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Raciónes: 8

Ingredientes

Cost per serving $1.28 view details

Direcciones

  1. Cut sausages into 1/4-inch-thick slices.
  2. 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.
  3. Add in onion and garlic to pan. Stir often over medium-high heat till onion is limp, about 5 min.
  4. 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.
  5. 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.
  6. Add in collard greens, potatoes, and beans to broth; cover and bring to a boil.
  7. 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.
  8. Ladle soup into bowls. Add in salt and pepper to taste.
  9. This recipe yields 8 to 10 servings.
  10. 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%
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Evaluaciones

  • Polly
    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.
    Yo he cocinado/probado esta receta
    Esta es una variación

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