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Reduce, Reuse, Recycle

April 22, 2009

In honor of Earth Day, I thought I’d recycle an old recipe (Caldo Verde) and emphasize how to reuse leftovers (Roasted Kale). So, it’s a double recipe day, with an emphasis on going green.

Caldo Verde is a hearty Portuguese soup made with kale, potatoes, and sausage. It’s easy as could be, healthy, tasty, and freezes really well.  Roast up whatever kale you have left after making the Caldo Verde for a quick, healthy, crunchy, salty treat.

Caldo Verde

1 tbsp olive oil

1 large yellow onion, diced fine

1 clove garlic, minced

1/2 tsp crushed red pepper (optional)

6-8 medium potatoes, peeled and cubed (Idahos are fine here)

8 cups chicken stock or broth

3-4 links of chicken or turkey andouille, chorizo, or other spicey sausage, diced

1/2 lb kale, shredded

Directions

  1. In a large soup pot, heat olive oil and saute onion and garlic until vegetables are wilted, about 4 minutes.
  2. Add potatoes and chicken stock and bring to a boil. If you want a spicy soup, or you could only find mild sausage, add the optional crushed red pepper now.
  3. Lower heat to simmer, season with salt and pepper, and cover pot. Cook until potatoes start to fall apart, about 40 minutes to 1 hour, depending on the size of your potato pieces.
  4. You can help the breaking down of the potatoes by mashing them against the side of the pot with a spoon, a potato masher, or an immersion blender. You want about half of the potatoes to break down completely so the soup thickens. Leave some potatoes in chunks for texture. Or, mash up all of them for a thicker, smoother soup.
  5. When the soup has thickened, add the sausage. If using precooked sausage (which most of the turkey andouille seems to be), heat for about 5 minutes; if sausage is uncooked, simmer uncovered for 15 minutes.
  6. Add the shredded kale, reseason if necessary, and simmer another 5-10 minutes until kale is just wilted.
  7. Serve with a drizzle of olive oil and some crusty bread.

Roasted Kale

Shred whatever kale you didn’t use to make the Caldo Verde. Toss it with olive oil, s&p. Roast at 450 for about 10 minutes –or until it’s dark green and a little crispy looking.

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4 Comments leave one →
  1. April 22, 2009 10:53 am

    mmmmmmmmmmmmm, I cannot wait to try this one, Gayle. Thanks!

  2. E11even permalink
    April 22, 2009 8:02 pm

    another winner! loving it.

    • alfagee permalink*
      April 22, 2009 9:13 pm

      Glad you liked it. But what about TEV?

      • E11even permalink
        April 23, 2009 9:45 am

        I gave him a bowl without the sausage, which was too spicy for him, and he ate it! Mr. E loved it too.

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