CALDO VERDE

CALDO VERDE (Portuguese kale and potato soup with chourico, for six)

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In Portugal, this is essentially the national dish. It is traditionally made with Galacian cabbage and a Portugese sausage called chourico. Kale and Spanish chorizo are readily obtainable substitutes in the United States.

3 tablespoons olive oil

1 large onion, finely chopped

4 large Yukon gold or russet potatoes (about 2 pounds)

4 cups chicken stock

4 cups water

salt

½ pound Spanish chorizo (spicy cured pork sausage), cut into ½ inch pieces

1 medium bunch (3/4 pound) lacinato kale (also known as Tuscan kale, cavolo nero, or black kale), or, if that variety is unavailable, regular kale, stems and tough center ribs discarded and leaves cut crosswise into thin slices (chiffonade)


1. Heat oil in a 5 quart heavy pot over moderate heat. Add onion and cook, stirring occasionally, until pale golden, about 5 minutes. Meanwhile, peel potatoes and cut crosswise into thin slices.

2. Add potatoes to pot and cook, stirring occasionally, 4 minutes. Add chicken stock, water and salt to taste and bring to a boil. Reduce heat and simmer until potatoes are very tender, about 15 minutes.

3. Meanwhile, cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer to paper towels to drain.

4. Coarsely mash potatoes in pot with a potato masher (do not drain). Stir in chorizo and simmer, uncovered, 5 minutes. Stir in kale and simmer until just tender, 3 to 5 minutes. Season with salt and serve.

adapted from The Gourmet Cookbook

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