Caldo Verde We Bring Nature Indoors Rev 9/20/2020

Summary: Residents will learn to make the one of the most popular Portuguese dishes.

Background: You would be hard pressed to go to Portugal and not be offered a bowl of Caldo Verde at some point. Its name, which means “green broth,” refers to the main ingredient, which is couve galega, a dark leafy green similar to kale or collard greens. It is chopped up into long, thin strands creating a nice texture that allows it to meld with the other ingredients without overpowering them. The soup itself consists of basic ingredients: onion, garlic, potatoes and chorizo with a few possible add-ins. Chives on top, are a really nice flavor enhancer. Chives are known as cebolinha in Portuguese. They are used to garnish many dishes and to add numerous health benefits as well. Some of the benefits known of consuming chives includes, preventing cataracts, keeping skin healthy and clean, boosting the immune system, lowering blood pressure, preventing anemia and relieving inflammation. Although chives are actually a vegetable and not an herb, they are used to garnish meals as herbs are. Caldo Verde is served as a simple meal but also prepared at catered weddings, holidays and festivals. It is regarded by many to be the national dish of Portugal. Caldo Verde is simple to make and comforting to the soul. Try it with some Portuguese bread and I bet you will want to soak up every last drop!

• 2 tbsp. unsalted butter • 1 medium yellow onion or large leek, finely diced • 3 medium cloves garlic, sliced • Kosher salt and freshly ground black pepper • 6 tbsp. extra-virgin olive oil • 3 large potatoes, peeled, quartered, and cut into 1/4-inch slices • 8 cups chicken broth • 1 bunch curly or Lacinato kale, tough stems removed, leaves roughly chopped • 12 ounces cooked pork sausage, cut into slices • Minced fresh chives, for garnish

Directions: 1. Heat butter in a large saucepan over medium heat until melted. Add onion and garlic, season with salt and pepper. Cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist. 2. Add potatoes and broth and bring to a simmer, stirring occasionally. 3. Add kale and continue to cook until potato slices have completely broken down, the greens have softened, and the soup has thickened to a creamy consistency, about 25 to 30 minutes. 4. At this point, if you would like a thicker, creamier soup you can use an immersion blender and blend for just a few seconds. (This is completely optional.) 5. Stir in sausage. Season soup to taste with salt and pepper and serve garnished with chives.

*Add some crusty Portuguese bread to your meal and enjoy!