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Caldo Verde

2 tb Olive oil
2 c Chopped onions
2 ts Minced garlic 3 1/2 c Chicken stock; or 2 cans ckicken broth
3 lb Potatoes; peeled and thinly sliced
1 lb Kale; large stems removed, shredded
4 oz Linguica; chorizo, or kielbasa sausage, pierced with a fork
1 ts Salt
1/4 ts Freshly ground pepper

Heat oil over medium heat in a large Dutch oven. Add onions and garlic; cover and cook, stirring occasionally, until softened, about 5 minutes. Add chicken broth, 4 cups water and potatoes; cover and bring to a boil. Reduce heat and simmer until potatoes are tender, 20 minutes. Add kale and simmer, uncovered, 10 minutes.

Meanwhile, cook sausage with 2 cups boiling water in small saucepan 5 minutes. Drain and cool slightly. Remove sausage from casings and chop.

Transfer 2 cups potato mixture to food processor and puree until smooth. Return puree to remaining soup; add sausage, salt and pepper. Simmer 5 minutes.

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