Caldo Verde
- 1/4 cup olive oil
- 1 large Spanish onion, diced
- 2 garlic cloves, thinly sliced
- 10 ounces Portuguese chourico, diced
- 6 medium potatoes, peeled and diced
- 8 cups cold water
- 1 lb kale or 1 lb collard greens, cut into very fine julienne
- salt and pepper
- 1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chourico and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
- 2. When the soup is cool enough to handle, puree it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chourico.
olive oil, spanish onion, garlic, chourico, potatoes, cold water, kale, salt
Taken from www.food.com/recipe/caldo-verde-401825 (may not work)