Portuguese Kale Soup aka Caldo Verde
Last week, the Yale Traditional Chinese Painting Group decided to arrange a "cooking together" day. It was a wonderful opportunity for exchange recipes, bonding, and experience real Oriental flavors. I spend some time thinking about what could fairly represent Portuguese cuisine without presenting to my fellow (hope to be) painters a great challenge, flavor-wise. After some suggestions from friends and my husband, I decided that Portuguese kale soup it would be the perfect choice. At the end, it did reveal to be as such since everyone loved the soup so much that most of us had a second bowl!
Here is the recipe for 4 to 6 servings.
In a pot, bring 2 quarts (2 liters) of water to the boil. While the water is heating, peel 2 pounds of boiling potatoes and cut them in even medium size cubes (the small you cut the potatoes the fastest they will cook. Just make sure all cubes are around the same size so they cook evenly and at the same time). When the water starts boiling, add 1 teaspoon of sea salt and the potatoes. While the potatoes are cooking, prepare the kale. The ideal kale to use is Portuguese kale which is not easy to find but the soup it will work as good with regular kale. Wash well under running cold water, remove the stems, cut the leaves longitudinally, join several halves together, roll them as for a cigar, and slice very thinly.
When the potatoes are cooked, remover the pot from the stove and turn them into a pure with an electric blender (you can use a food processor, too). If the pure is too thick for your taste, add enough water to reach the desired texture. Return the pure over medium low heat, add the kale, some slices of chorizo, and 2 tablespoons of olive oil. Let it cook for about 15 minutes or until the kale is tender, stirring frequently. Taste for salt and serve while hot with slices of toasted bread.
Once again I proved to myself that the best way to know other cultures is through food. I really had a great time and it was wonderful to have another bite of this rich World of ours.
Here is the recipe for 4 to 6 servings.
In a pot, bring 2 quarts (2 liters) of water to the boil. While the water is heating, peel 2 pounds of boiling potatoes and cut them in even medium size cubes (the small you cut the potatoes the fastest they will cook. Just make sure all cubes are around the same size so they cook evenly and at the same time). When the water starts boiling, add 1 teaspoon of sea salt and the potatoes. While the potatoes are cooking, prepare the kale. The ideal kale to use is Portuguese kale which is not easy to find but the soup it will work as good with regular kale. Wash well under running cold water, remove the stems, cut the leaves longitudinally, join several halves together, roll them as for a cigar, and slice very thinly.
When the potatoes are cooked, remover the pot from the stove and turn them into a pure with an electric blender (you can use a food processor, too). If the pure is too thick for your taste, add enough water to reach the desired texture. Return the pure over medium low heat, add the kale, some slices of chorizo, and 2 tablespoons of olive oil. Let it cook for about 15 minutes or until the kale is tender, stirring frequently. Taste for salt and serve while hot with slices of toasted bread.
Once again I proved to myself that the best way to know other cultures is through food. I really had a great time and it was wonderful to have another bite of this rich World of ours.
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