Caldo Verde (Portuguese Kale Soup) – Paleo Version
Caldo Verde is soup is a national and traditional favorite in Portugal. It originated in northern Portugal, but has spread over time throughout the country and abroad, most noticeably to communities and areas that had a significant Portuguese immigrant population– such as Rhode Island. This is most often consumed on St. John’s (Sao Joao) Day in June as a late dinner. For me, I find it a great dish any time of the year and any time of the day.
Ingredients:
4 tablespoonsolive oil, divided
1 poundkale, rinsed and julienned
1onion, minced
6 sweet potatoes, peeled and thinly sliced
2 quartscold water
6 ounces sausage (I like a fresh Chorizo), thinly sliced
2 1/2 teaspoons seasalt
ground black pepper to taste
Instructions:
In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
Mash or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender. Stir in the remaining tablespoon of olive oil and serve at once.