Caldo Verde Recipe

See Also: Main Dishes · Vegetable Dishes

Caldo Verde

From Dorothy McNett's Recipe book at www.dorothymcnett.com.

2-3 medium potatoes, about 1 pound
6 cups water
2 teaspoons sea salt
1/2 cup extra virgin olive oil
1/4 teaspoon freshly ground peppercorns
4 oz. linguica or chorizo, or other garlic seasoned smoked pork sausage
1/2 pound fresh kale of collard greens

Peel and slice the potatoes into 1/4 inch rounds. Combine potatoes, water, and salt in stock pot and bring to a boil, reduce to medium and cook the potatoes for about 15 minutes, or until tender. In meantime, arrange the sausages on a microwave roasting rack or glass plate. Pierce each one with a fork, and cover with paper towel. Microwave on high 2-3 minutes, or until heated through. When cool enough to handle, slice into 1/4 inch rounds. Set aside. Wash the greens and trim away any bruised spots, stripping the leaves from the stems. Bunch the leaves and roll up tightly and then slice them into very thin strips. Set aside. When the potatoes are tender, using a potato masher or heavy spoon, mash the potatoes in the water to form a fairly smooth mixture. You may need to use a slotted spoon to remove the potatoes to mash them in another bowl, and then add back to the boiling water. Add the olive oil, pepper, and sliced sausages and bring to a boil. Add the kale strips and boil 3-4 minutes. Serve at once, with a plate of broa.

Recipe created 2005-12-26.