Caldo Verde

Courses: Soup
Serves: 4 people

Recipe Ingredients

1/4 cup	59ml	Olive oil - plus
4 teaspoons	20ml	Olive oil
1 teaspoon	5ml	Yellow onion - chopped (large)
2		Garlic cloves - finely minced
3		Baking potatoes - (abt 1 lb total) - peeled, sliced
6 cups	1422ml	Water
2 teaspoons	10ml	Salt - plus more
3/4 lb	340g / 11oz	Kale or collard greens
1/4 lb	113g / 4oz	Linguia sausage
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large saucepan over medium heat, warm the quarter-cup olive oil. Add the onion and saute until tender, about 8 minutes. Add the garlic and potatoes and saute over medium-high heat for a few minutes longer. Add the water and the 2 teaspoons salt. Cover and simmer over medium heat until the potatoes are very soft when pierced with a fork, about 20 minutes.

Meanwhile, rinse the greens well, drain and remove the tough stems. Working in batches, stack the leaves, roll them up like a cigar and cut crosswise into very thin strips. Set aside.

In a saute pan over medium heat, cook the sausage, turning to brown all sides, until firm and cooked through, about 10 minutes. Let cool, then cut into slices one-half inch thick. Set aside.

When the potatoes are ready, remove from the heat and, using a wooden spoon or a potato masher, mash them to a puree in the water in the pan. Return the pan to low heat, add the sliced sausage and cook, stirring, for 5 minutes. Add the greens, stir well and simmer, uncovered, for 3 to 5 minutes. (Do not overcook; the greens should remain bright green and slightly crunchy.) Season to taste with salt and pepper.

Ladle the soup into warmed bowls, drizzle each serving with 1 teaspoon olive oil and serve hot.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 405 calories; 12 g protein; 26 g carbohydrates; 30 g fat; 25 mg cholesterol; 987 mg sodium; 4 g fiber.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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