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Caldo Verde Recipe

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This recipe for Caldo Verde, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenny Hanlin
Added: Tuesday, January 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T olive oil
1 large onion, finely chopped
1.5 lb large boiling potatoes
8 c. water
salt
0.5 lb. hot Spanish chorizo (spicy cured pork sausage), cut into 0.5-inch pieces
1 bunch of lacinato or regular kale, stems and tough center ribs discarded, leaves cut crosswise into thin slices

Directions:
Directions:
Heat oil in a 5-quart heavy non-stick pot over moderately high heat. Cook chorizo until browned, stirring occasionally, about 5 minutes. Transfer to paper towels to drain. Drain off all but one T of fat. Add onion and cook, stirring occasionally, until pale golden, about 5 minutes. Meanwhile, peel potatoes and cut into thin slices.
Add potatoes to pot and cook, stirring occasionally, for 4 minutes. Add water and salt to taste and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are very tender, about 15 minutes.
Coarsely mash potatoes in pot (do not drain) with a potato masher. Stir in chorizo and simmer, uncovered, for 5 minutes. Stir in kale and simmer, uncovered, until just tender, 3-5 minutes. Season with salt and serve.

Number Of Servings:
Number Of Servings:
6 (12 cups)
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
tasty tasty

 

 

 

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