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Kale Soup (Caldo Verde)
From Stones River Market
<p>I first encountered a recipe similar to this called Caldo Gallego in The Ultimate Pressure Cooker by Tom Lacalamita. However that recipe was Spanish. I have made enough changes in the recipe that I consider this version my own. It is a hearty, nourishing soup that is delicious any time of the year. My understanding is that it is the national dish of Portugal.</p>Source: The Ultimate Pressure Cooker Cookbook, p.54 (Entered by Kathleen and Ken Ferris)
Serves: Six or more
Ingredients
1/3 cup
Extra virgin olive oil
1
large onion or 3 leeks, or both, thinly sliced, white part only
1 large clove
Garlic
8-10 small organic potatoes
Thinly sliced, skin and all
8 cups
water or broth
to taste
salt and pepper
1 pound
Kale, stripped of stems
4 oz
ham or prosciutto or chorizo sausage (optional)
1 1/2 cups
cooked red kidney beans, canned or dried
Step by Step Instructions
- Wash and slice potatoes thinly, skin and all. Set aside.
- In deep pot, heat olive oil. Saute chopped onion or sliced leeks (or a combination) lightly. Add minced garlic, then add thinly sliced potatoes. Cook over medium heat, stirring constantly.
- Lower heat and add kale. Stir constantly until kale wilts.
- Add broth or water to cover vegetables. Slowly bring to a boil and cook until almost done.
- Add meat (cooked ham, sausage or prosciutto) and cooked beans. Adjust salt and pepper seasonings. Heat through and serve.