Caldo Verde Recipe

• 1/4 c. extra virgin olive oil plus
• 4 tsp extra virgin olive oil
• 1 lrg yellow onion minced
• 2 x garlic cloves finely chopped
• 3 x baking potatoes - (abt 1 lb total) peeled, sliced
• 6 c. water
• 2 tsp salt plus more
• 3/4 lb kale or possibly collard greens
• 1/4 lb linguia sausage Freshly-grnd black pepper to taste

1. In a large saucepan over medium heat, hot the quarter-c. extra virgin olive oil.
2. Add in the onion and saute/fry till tender, about 8 min.
3. Add in the garlic and potatoes and saute/fry over medium-high heat for a few min longer.
4. Add in the water and the 2 tsp.
5. salt.
6. Cover and simmer over medium heat till the potatoes are very soft when pierced with a fork, about 20 min.
7. Meanwhile, rinse the greens well, drain and remove the tough stems.
8. Working in batches, stack the leaves, roll them up like a cigar and cut crosswise into very thin strips.
9. Set aside.
10. In a saute/fry pan over medium heat, cook the sausage, turning to brown all sides, till hard and cooked through, about 10 min.
11. Let cold, then cut into slices one-half inch thick.
12. Set aside.
13. When the potatoes are ready, remove from the heat and, using a wooden spoon or possibly a potato masher, mash them to a puree in the water in the pan.
14. Return the pan to low heat, add in the sliced sausage and cook, stirring, for 5 min.
15. Add in the greens, stir well and simmer, uncovered, for 3 to 5 min.
16. (Don't overcook; the greens should remain bright green and slightly crunchy.)
17. Season to taste with salt and pepper.
18. Ladle the soup into warmed bowls, drizzle each serving with 1 tsp.
19. extra virgin olive oil and serve warm.
20. This recipe yields 4 servings.

extra virgin olive oil plus, extra virgin olive oil, onion, garlic, baking potatoes, water, salt, kale, linguia sausage freshly

Taken from cookeatshare.com/recipes/caldo-verde-97819 (may not work)