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Portuguese Caldo Verde with Cannellini Beans
3/4 lb Garlic sausage such as linguica; or kielbasa
1/4 c Olive oil
1 lg Sweet Spanish onion; coarsely chopped, (about 1 1/2 C.)
2 Cloves garlic; finely minced, (2 tsps.)
4 md Potatoes; (about 1 1/2 Ibs.), peeled, cut into chunks and placed in a bowl of cold water **
8 c Chicken Stock; preferably homemade
12 c Trimmed and coarsely shredded collard greens; kale or Portuguese cabbage
2 c Cooked dried cannellini beans; ( about 1 cup dry uncooked)
3/4 ts Salt or to taste
1/4 ts Freshly ground black pepper or to taste
Pierce the sausage, cover with water in a saucepan a bring to a boil Then lower the heat and simmer for 5 minutes to remove excess fat. Drain, discard the water, slice the sausage into 3/4-inch slices and reserve.
In a 7-quart Dutch oven, heat the oil, add the onions and garlic and stir, sauteeing for 2 to 3 minutes. Drain and add the potatoes, stirring, and cook for 1 to 2 minutes. Add the stock and bring to a boil, then lower the heat and simmer for 15 to 20 minutes.
Crush the potatoes lightly in the pot using a potato masher. Add the shredded greens and simmer for 15 minutes more. Add the cooked beans and reserved sausage and season with salt and pepper. Serve hot. The soup can be prepared a day or 2 in advance. Like most hearty soups or stews, the flavors intensify with time