From: timbuktu@west.net (K and J)
Reply-To: timbuktu@west.net (K and J)
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
Subject: Kale Soup (Caldo Verde)
Date: 6 Sep 1995 11:05:08 -0500
Organization: Real/Time Communications - Bob Gustwick and Associates
Message-ID: <199509060057.RAA23000@acme.sb.west.net>

This is from "The Food of Portugal" by Jean Anderson

1 Large yellow onion, peeled and minced fine
1 large garlic clove, peeled and minced
4 tablespoons olive oil
6 large Maine or Eastern potatoes, peeled and sliced thin
2 quarts cold water
6 oz chorizo, pepperoni, or other dry, garlicky sausage, sliced thin
2 1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb. kale (or collards, turnip greens) washed, trimmed of coarse stems and
veins, then sliced filament-thin. (The easiest way is to stack 6-8 leaves,
roll crosswise into a firm, tight roll, then slice with a very sharp knife.)

Saute the onion and garlic in 3 tbs of oilin a large, heavy saucepan 2 to 3
minutes over moderate heat until they begin to color and turn glassy; do not
brown or they will turn bitter. Add the potatoes and saute, stirring
constantly, 2 to 3 minutes, until they begin to color also.  Add the water,
cover, and boil gently over moderate heat 20 to 25 minutes until the
potatoes are mushy.  Meanwhile, fry the sausage in a medium heavy skillet
over low heat 10-12 minutes until most of the fat has cooked out; drain well
and reserve.

When the potatoes are soft, remove the pan from the stove and with a potato
masher, mash the potatoes right in the pan in  the soup mixture.  Add the
sausage, salt, pepper, return to moderate heat, cover and simmer 5 minutes.
Add the kale and simmer uncovered 5 minutes until tender and the color of
jade.  Mix in the remaining tablespoon of oil and taste the soup for salt
and pepper.  Serves 6-8

A vossa saude!
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