Reader Recipe: New-Style Caldo Verde
If I had to choose one dish to represent my childhood, it would be this. I call this version 'new-style' because the kale is cut into thin strips and is cooked only until crisp-tender, which differs...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatdrinkbetter.com.
Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Peeler
- Mixing bowl
- Ladle
- Serving bowl
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups finely chopped yellow onions
- 1 tablespoon minced garlic
- 2 pounds Idaho potatoes, peeled and cut into 1/2-inch cubes
- 7 cups chicken stock or canned, low-sodium chicken broth
- Salt (if desired) and freshly ground black pepper, to taste
- 1/2 teaspoon crushed red pepper
- 8 ounces kale, large stems and ribs removed
- 8 ounces firm (smoked) chorizo or other hot smoked sausage, �diced or crumbled
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
