Subj : Soups & Stews - 05
To   : All
From : Dave Drum
Date : Wed Nov 23 2022 15:07:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caldo Verde (Portuguese Potato & Collard Green Soup w/Cho
 Categories: Potatoes, Greens, Pork
      Yield: 9 servings
 
      1 lb Collard greens; cleaned,
           - thick stems discarded
      4 md Yukon Gold potatoes; peeled,
           - sliced 1/2" thick
      2 md Yellow onions; ends removed,
           - halved
      2 ts + 1/4 c olive oil; divided
      1    Link (5") Portuguese
           - chourico; in 1/4" coins
           Salt
 
  Stack the collard greens atop one another, then roll the
  leaves into a tight cylinder. Using a sharp knife, very
  thinly slice the roll crosswise to create fine strands.
  Transfer to a colander in the sink and set aside.
  
  To a medium Dutch oven set over medium-high heat, add
  the potatoes, onions, and enough cold water to cover the
  vegetables by 2 inches. When the liquid boils, turn the
  heat to medium-low, add 2 tablespoons of the olive oil,
  and cook until the potatoes are tender when pierced with
  a fork and the onion is completely soft, 25-30 minutes.
  Using an immersion or regular blender, puree the soup.
  
  Bring a large kettle of water to a boil, then pour the
  water over the slivered greens (they will collapse,
  soften, and turn bright green). Set aside for 5 minutes
  to drain and steam slightly.
  
  Add the chouriço to the soup and cook until the slices
  are firm and their fat has rendered somewhat, 5-10
  minutes. Stir in the remaining olive oil and slivered
  greens, and cook until the greens are tender but still
  green, 2-3 minutes more. Season to taste with salt, and
  serve.
  
  BY Kitty Greenwald
  
  Yield: serves 8-10
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Success is steady progress toward one's goals." -- Jim Rohn
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