Full of tasty repasts from different ethic cuisines, entirely on charter
for the group, in other words - part of my nefarious agenda to return
RFC to COOKING, not GANGSTALKING!
Feel free to squeal like stuck piggies, you gossip maven libelers, lol!
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CALDO VERDE
The most traditional of Portuguese soups is as simple as it gets:
onions, potatoes and kale, cooked with garlic and olive oil. Nothing
says winter comfort food like a good serving of caldo verde in a
traditional clay pot. This soup would normally be served with a slice of
€ślinguica€ť (typical smoked pork sausage) and cornbread. Dip it and enjoy!
http://bkpk.s3.amazonaws.com/wp-cont...do-verde_r.jpg
https://www.foodnetwork.com/recipes/...-verde-3645199
Ingredients
Deselect All
1/4 cup olive oil, in all
1 cup chopped onion
2 teaspoons chopped garlic
2 cups Idaho potatoes, peeled and thinly sliced
2 quarts water
6 ounces chorizo sausage, thinly sliced
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems and thinly sliced
Directions
In a medium soup pot, heat 3 tablespoons of olive oil, add onions and
garlic and cook for 2 to 3 minutes until they turn glassy, don't let
them get brown. Add potatoes and water. Cover and boil gently over
medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until
most of the fat is rendered out. Drain and reserve. When the potatoes
are tender mash them with a potato masher right in the pot. Add sausage
to the soup, and then add the kale. Simmer for 5 minutes. Add the
remaining olive oil and season. Ladle into bowls and serve.
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