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Recipes

Caldo Verde

This delicious soup is beloved throughout Portugal. There are many versions, some made with chorizo sausage and the others vegetarian. There are also a few versions that have chickpeas added at the end after pureeing, so feel free to add 2 cups if desired. Dried and fresh Piri Piri chili peppers are popular in Portugal but a fresh jalapeno makes a great substitute.

Yield:

1 Gallon, or about 5 servings

Nutrition Facts

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Nutrition Facts

  • Calories: 190
  • Total fat: 6g
  • Saturated fat: 1g
  • Sodium: 230mg
  • Carbohydrate: 35g
  • Fiber: 6g
  • Total Sugar: 8g
  • Added Sugar: 0g
  • Protein: 5g

Ingredients

2 tablespoons olive oil

1 large onion, peeled, diced

6 cloves garlic whole, peeled

2 teaspoons fennel seeds

½ teaspoon saffron, annatto, or turmeric

1 teaspoon Piri-Piri spice or 1 fresh jalapeno pepper, halved and seeded.

2 large all-purpose potatoes, peeled, diced

A large chunk Calabasa squash or butternut squash, peeled and diced (4 cups)

2 quarts water, chicken, or vegetable stock

1 bunch black kale (Lacinato), or collard greens, rolled and sliced very thin

Salt and pepper to taste

Optional: 2 cups sliced or  cooked crumbled chorizo sausage

Instructions

  1. Heat the oil in a saucepot large enough to hold all the ingredients.
  2. Add the onion, garlic, fennel seeds, saffron or annatto or turmeric and Piri Piri Spice. Sauté for 2 minutes to soften.
  3. Add the potatoes, squash and water or stock and bring to a boil. Simmer for 35-40 minutes until vegetables are tender.
  4. Puree with a hand held immersion blender or for a chunkier version mash with a potato masher. Continue to simmer
  5. Add the thinly sliced kale. If using chorizo and chick peas add now. Continue to simmer for 10 minutes longer.

 

Chef Steven Petusevsky

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