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
€œlinguica€� (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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