Caldo Verde

Name: Caldo Verde
Ingredients: 4 large potatoes, peeled and cut into 1/4-inch thick rounds (about 2 lb.); 1 12 teaspoons coarse sea salt; 8 cups water; 14 cup olive oil (preferably Portuguese or Spanish); 14 teaspoon fresh ground black pepper; 6 ounces portuguese linguica sausage (or chorizo); 12 lb kale, washed, stemmed, and very finely shredded (or 4 cups finely shredded cabbage)

7 ingredients

9 steps

Ingredients

4 large potatoes, peeled and cut into 1/4-inch thick rounds (about 2 lb.)
1 12 teaspoons coarse sea salt
8 cups water
14 cup olive oil (preferably Portuguese or Spanish)
14 teaspoon fresh ground black pepper
6 ounces portuguese linguica sausage (or chorizo)
12 lb kale, washed, stemmed, and very finely shredded (or 4 cups finely shredded cabbage)

Directions

1

In a large pot, combine the potatoes, salt, and water; bring to a boil; adjust the heat, and simmer, uncovered, until potatoes are mashable, about 15 minutes.
2

With a slotted spoon, transfer the potatoes to a bowl; leave the cooking water in the pot.
3

With a potato masher or a fork, mash the potatoes coarsely or into a puree, as your taste dictates, then return them to the pot (alternatively, if you have an immersion blender, puree the potatoes in the pot, or simply break up the potatoes with a wooden spoon).
4

Stir in the olive oil and pepper.
5

Bring the soup back to a simmer over medium heat.
6

Prick the sausages in a few places, add them to the pot, and simmer for 15 minutes.
7

With tongs, remove the sausages and slice them about 1/4 inch thick; reserve.
8

Add in the kale or cabbage to simmering soup; boil, uncovered, for 3-4 minutes.
9

Remove from heat and add the sliced sausage; serve piping hot in flat bowls.