Caldo Verde

Finally, for this week, my final cabbage recipe. Another hearty soup this time from Portugal, Caldo Verde literally translates as hot green, consisting traditionally of potatoes, a local kale and Portuguese spicy sausage. I have adapted it for cabbage, but you can only use the dark outer leaves so it does not lack its deep, famous green colour. This makes it a great use-up dish when using the paler greener inner leaves for slaw, or even for my Keralan cabbage Thoran recipe this week. But it obviously works very well with any kale or Cavalo Nero too.

When it comes to the sausage, it really is hard to find good quality Portuguese sausage such as Linguica, however good chorizos are easily available now a days – Unearthed do spicy or oak smoked or Waitrose do their own brand Iberico Chorizo which comes with the added bonus of being already diced.

Caldo Verde in Pan

Caldo Verde
Extra virgin olive oil
2 onions, finely diced
4 cloves garlic, minced
4 potatoes, peeled and diced
200g good quality chorizo, diced
Sea salt and freshly ground black pepper
ground black pepper to taste
1 large cabbage, the outer leaves only or couple of heads of kale or  Cavalo Nero, shredded and washed
Smoked paprika

In a large saucepan over medium heat, cook onion with plenty of olive oil for 5 to 10 minutes. Add the garlic and chorizo and fry gently to release the fat. And potatoes and cook, stirring constantly, 3 minutes more. Pour in water to cover, season well with salt and pepper and bring to a boil, and let boil gently for 20 minutes, until potatoes are soft all the way through. When the potatoes are ready, mash them into the broth. Add smoked paprika to taste and more seasoning. Meanwhile blanch your cabbage or kale into boiling, salted water for about three minutes. Remove and drain well, allowing to cool quickly. Add to soup and simmer. Stir in some more olive oil and serve at once.

Cabbage

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