Recipe

Caldo Verde

Recipe
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Photo by Bogre

This recipe was entered in the contest for Your Best Greens
Chef
Bogre's Notes:

Serves 4-6

2 tablespoons olive oil Ask a question about this ingredient

1 medium onion, chopped Ask a question about this ingredient

2 pounds potates, peeled and cut into 1/2-inch chunks (I use 1 lb each yukon gold and russet) Ask a question about this ingredient

3 large garlic cloves, chopped Ask a question about this ingredient

1/2 teaspoon crushed red pepper flakes (or to taste) Ask a question about this ingredient

8 cups chicken broth or stock Ask a question about this ingredient

1/2 pound smoked Polish kielbasa or smoked Linguica, sliced 1/4-inch thick (Wellshire Farms brand is particularly good) Ask a question about this ingredient

3/4 pounds kale, thick stems removed and leaves torn (If available, lacinato, aka dinosaur kale, is particularly nice) Ask a question about this ingredient

1/4 cup flat-leaf parsley, finely chopped Ask a question about this ingredient

1/4 cup cilantro, finely chopped Ask a question about this ingredient

juice of 1/2 lemon Ask a question about this ingredient

salt and pepper, to taste Ask a question about this ingredient

Heat the oil in a dutch oven over medium heat until it shimmers. Add the onions and cook, stirring occasionally, until tender and translucent and starting to brown. Add the potatoes and cook for about a minute, then add the garlic and pepper flakes and cook, stirring, until fragrant, about 30 seconds.
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Add the broth or stock and bring to a boil, then lower the heat and simmer, covered, 30 minutes or longer, until the potatoes are very tender. Then remove from heat and puree in batches in a blender, or directly in the pan using an immersion blender. Return the pureed soup to a simmer.
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Meanwhile, brown the kielbasa or linguica in a large skillet. Add the sausage to the simmering soup along with the kale and the parsley. Cook until the kale is quite tender. Remove from heat and stir in the cilantro and lemon juice. Allow to sit for five minutes. Season to taste with salt and pepper. Serve with a drizzle of olive oil and some crusty bread.
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