When life presents you with too much kale, the sensible thing to do is to make a nice piping hot pot of Portuguese kale soup! Since we had a hard frost recently I thought it was time to head down to our field and harvest some sweetened up leaves. Since we are not able to sell any of our “flood-affected” produce, we have been viewing our farm as our own personal giant green grocer, there is much kale to be had, and that means lots of kale soup in my future! I can think of worse things. This soup is so great – it’s got a lot of flavors I love, spicy chorizo, garlic, and a saltiness that accentuates the verdant flavor of the kale; it tastes exactly like Autumn, if autumn had a flavor. Treat yourself to more vitamins that you’ve had in a long time from a single dish, and cozy up with a bowl of caldo verde and some crusty buttered bread!
Caldo Verde, serves 4
- 1# lacinato kale, mid-ribs removed and leaves chiffonaded
- ½# Spanish dry-cured chorizo, or linguiça sausage, about 1 package
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 T. olive oil
- 1 pound peeled, cubed russet potatoes
- 1 quart chicken stock
- 1 quart water
- salt and pepper to taste
Heat stock pot on medium heat with 1 T. olive oil, until it shimmers.
Add chorizo to oil and saute until it has released some of its
red oil into the olive oil, and become fragrant.
Using a slotted spoon, remove chorizo and set aside.
Add chiffonaded kale to the pot, and stir to coat.
This will take 2 batches since the kale has so much volume.
Add water and chorizo to the pot (reserving a few chunks to
top when serving), and bring to a boil.
Reduce heat, cover, and simmer until you can’t stand it anymore.
Season to taste – it will need salt.