morsels45

morsels45 said

Caldo verde

Potato broth, shredded kale, a coin of sausage.

Caldo verde
Photo: Mateus Hidalgo, CC BY-SA 2.5 br, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make caldo verde

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Four things

40 minutes · serves 4 · Very easy

What you need

  • 600g floury potatoes
  • 1 onion
  • 2 garlic cloves
  • 1.2L stock
  • 200g kale or collards, shredded as fine as you can
  • 150g chouriço, sliced thin
  • 4 tbsp olive oil

What you do

  1. 1Simmer the potato, onion and garlic in the stock 20 minutes until falling apart.
  2. 2Blend it completely smooth with the olive oil. The soup is a velvet base and it should not be lumpy.
  3. 3Fry the chouriço slices until the fat runs and they curl.
  4. 4Bring the soup back to a simmer, add the kale, and cook 4 minutes only — it should stay green and have bite.
  5. 5Chouriço and its orange oil over each bowl.

Without the sausage

35 minutes · serves 4 · Very easy

What you need

  • 600g potatoes
  • Onion, garlic
  • Stock
  • Kale
  • Olive oil
  • Smoked paprika

What you do

  1. 1Blend the potato base as above with a good pinch of smoked paprika.
  2. 2Kale in for 4 minutes.
  3. 3A hard pour of olive oil on top.