|Photo via Garden Guy Hawaii|
This is, however, a component of the national dish of Portugal. You can also find it quite a bit around the Cape Cod area, which has a large Portuguese community. It's a soup made from these leafy greens, onion, potato, and chicken stock. (I'm sure we all still have some potatoes left over, right?) Traditionally it's eaten with Broa, which is a yeast-based cornbread with wheat or rye flour added as well. Here's my recipe for Caldo Verde:
|Photo via Williams Sonoma|
- 8 ounces mild chorizo or Linguiça sausage
- 3/4 lb. Portuguese cabbage
- 1/4 cup olive oil
- 2 medium onions, chopped
- 1 lb. potatoes, peeled and sliced thin
- 1 tbsp. minced garlic
- 4 cups chicken stock, preferably unsalted
- 1 cup water
- salt & pepper
- ham hock (optional)
- In a soup pot, warm the oil over medium heat and then sauté the onions until translucent, 10 minutes or so. Add the potatoes and garlic, sauté 5 minutes more. Add the water and stock, 2 tsp. salt, ham hock if using and the potatoes. Simmer, covered, 30 minutes.
- Slice the sausages into bite-sized pieces, and boil them in water for 5 minutes. Discard the water.
- Remove about half the potatoes and mash them. Return to the pot, add the sausage, and continue to simmer until the sausages are cooked, 5 minutes more.
- Rinse the cabbage and slice the sides away from the tough center stems. Stack the leaves together and roll lengthwise into a tight bundle, and slice (chiffonade) into very thin strips. The longer pieces can be cut in half.
- Add the greens to the soup and simmer just until they are green and still a little crisp, 5 minutes. Do not overcook the greens.
- Adjust seasoning with salt and pepper to taste. Serve, drizzling a little extra-virgin olive oil over the bowls of soup.