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  • Soups & Stews - 05

    From Dave Drum@1:3634/12 to All on Wednesday, November 23, 2022 15:06:00
    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

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  • From Dave Drum@1:18/200 to All on Wednesday, October 11, 2023 18:37:38
    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 chouri+oo 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

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