Caldo Verde Recipe
(Portuguese Kale Soup) by John Villa Pico, NYC Recipe adapted by Irene Sax Considered by many to be Portugal's national dish, caldo verde is found
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Food processor
- Ladle
- Mixing bowl
- Measuring cup
- Spoon
- Colander
Ingredients
- 1/4 cup olive oil
- 1 large Spanish onion, diced
- 2 garlic cloves, thinly sliced
- 10 ounces Portuguese chourico, diced
- 6 medium potatoes, peeled and diced
- 8 cups cold water
- 1 lb kale or 1 lb collard greens, cut into very fine julienne
- salt
- pepper
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