Emeril's New-Style Caldo Verde
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: Yield: 4 to 6 servings
If I had to choose one dish alone to represent my childhood, it would be this. I call this version “new-style” because the kale is cooked only until crisp-tender and is cut into thin strips, which differs from the more traditional version. Ines, my Portuguese friend back home, would be proud. To help cook it within an hour, wait until the potatoes and stock are simmering before slicing the kale.
Ingredients
- 2 tablespoons olive oil
- 1 ½ cups finely chopped yellow onions
- 1 tablespoon minced garlic
- 2 pounds potatoes, peeled and cut into ½ inch cubes
- 7 cups chicken stock
- Salt and pepper to taste
- ½ teaspoon crushed red pepper
- ½ pound chorizo or hot smoked sausage, diced or crumbled
- ½ pound thinly sliced kale
- ½ cup chopped cilantro
- ¼ cup chopped parsley
- 2 tablespoons chopped mint
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Instructions
- 1.In a large soup pot heat the olive oil and add the onion and garlic. Cook until they are wilted, 4 minutes. Add potatoes and chicken stock, cover and bring to a boil. Season with salt and pepper and add the crushed red pepper. Reduce heat to a simmer and cook until potatoes are tender, 20 minutes.
- 2.When the soup is thick and the potatoes have begun to break down, add the sausage and cook for 5 minutes. Stir in the kale and simmer until the leaves are softened but still slightly crunchy and flavors have melded, 15 minutes longer. Stir in the cilantro, parsley and mint and season to taste with salt and pepper.
- 3.Serve with crusty bread.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
