SEATTLE —
PORTUGUESE CALDO VERDE RECIPE
By Sandra Rocha Evanoff - BRASIL COMES TO YOU
Ingredients:
- 6 large Yukon yellow potatoes peeled and roughly chopped
- 8 oz Portuguese sausage sliced about ½ inch thick (can substitute pork sausage)
- 2 cloves of garlic chopped
- ¼ cup olive oil
- 1 medium yellow onion diced.
- 4 cups of beef broth and 4 cups of water
- Salt and black pepper to a taste
- 1 bay leave
- ½ teaspoon of cumin
- 1 bunch of collard greens
- Parsley to garnish
- 3 slices of fried bacon chopped (optional to garnish)
Directions:
1- In a large pot over medium heat, warm half the olive oil. Add the sausage cook until browned about 4 minutes. Remove the sausage, reserving 6 pieces for garnish.
2- In the same pan, add the rest of the oil and sauté the onion for two minutes until golden and translucent. Add the garlic and sauté for two minutes.
3- Add the potatoes, broth, water, and bay leaf. Bring to a boil. Reduce the heat and cook for about 20 minutes until the potatoes are soft and tender.
4- While the potatoes are cooking, cut the collard greens in a very fine strips then chop.
5- Remove the potatoes from the stove. Remove the bay leaf. When the potato mixture has cooled a bit, blend until it becomes creamy.
6- Into the potato purée, stir in the sausage and collard greens. Add the cumin. Salt and pepper to taste. Heat to near boiling, then reduce the heat and simmer for about 3 minutes until the collard greens are soft. If needed, add more broth or water.
7- To serve, ladle caldo verde into a bowl and garnish with a slice of sausage and parsley. The soup can be cooled, covered, and refrigerated overnight. Simply warm over low heat before serving.
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