Caldo verde
J. Kenji López-Alt · ♥ 646 likes · 44.7K views · 2 min video
Read about kale in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp butter
- 1 whole leek or onion
- garlic
Melt a couple tablespoons of butter in a large Dutch oven; add a chopped leek or onion and a few cloves of thinly sliced garlic.
Season with salt and pepper and saute over medium heat until softened, adding olive oil as needed to keep it moist.
- salt
- pepper
- olive oil
- ½ lb russet potatoes
- ½ lb Yukon Gold potatoes
- 6 cup chicken stock
Add 1/2 lb peeled sliced russets, 1/2 lb Yukon Golds and 6 cups chicken or vegetable stock.
- 12 oz kale
Add 12 oz chopped kale, bring to a simmer and cook about 25 minutes until the potatoes and kale are fully tender.
Season to taste with salt; optionally add 12 oz sliced cooked linguiça.
- 12 oz linguiça sausage
- chives
- extra olive oil
Serve in hot bowls sprinkled with minced chives, with an optional drizzle of olive oil.