If I had to choose one dish to represent my childhood, it would be this. I call this version ‘new-style’ because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the more traditional version. Ines, my Portuguese friend back home, would be proud. Serve this with crusty bread alongside.
New-Style Caldo Verde
(Makes 4 to 6 servings)
- 2 tablespoons olive oil
- 1 ½ cups finely chopped yellow onions
- 1 tablespoon minced garlic
- 2 pounds Idaho potatoes, peeled and cut into ½-inch cubes
- 7 cups chicken stock or canned, low-sodium chicken broth
- Salt (if desired) and freshly ground black pepper, to taste
- ½ teaspoon crushed red pepper
- 8 ounces kale, large stems and ribs removed
- 8 ounces firm (smoked) chorizo or other hot smoked sausage, diced or crumbled
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Heat olive oil over medium-high heat in large soup pot, and add onions and garlic.
- Cook until onions are wilted, 4 minutes.
- Add potatoes and chicken stock, cover, and bring to boil.
- Season with salt and pepper, and add crushed red pepper.
- Reduce heat and simmer, uncovered, until potatoes are tender, 20 minutes.
- While potatoes are cooking, thinly slice kale. Set aside.
- When soup is thick and potatoes have begun to break down, add sausage and cook for 5 minutes.
- Stir in kale and simmer until leaves have softened but are still slightly crunchy and flavors have melded, 15 minutes.
- Stir in cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.
Total fat: 19.6g
Recipe by Emeril Lagasse, photography by Steven Freeman from EMERIL 20-40-60: Fresh Food Fast, HarperStudio, New York, 2009, courtesy Martha Stewart Living Omnimedia Inc.