Portuguese caldo verde, or green broth, turns simple ingredients into a satisfying soup. It’s essential to slice the greens very finely (as one old recipe puts it, like an angel’s tresses) so they cook rapidly without losing their texture or color.
- 12 to 16 ounces Swiss chard or kale
- 2 tablespoons olive oil
- 1 small onion (4 ounces), finely chopped
- 2 garlic cloves, finely chopped
- 1½ pounds Russet potatoes, peeled and sliced
- 1½ teaspoons fine sea salt
- 5 to 6 cups water
- 4 ounces chouriço (Portuguese pork sausage with garlic and red pepper paste) or imported Spanish chorizo, sliced ¼-inch thick
- 1 teaspoon fine sea salt and a generous grind of black pepper
Discard the chard stems and ribs. Rinse the leaves in cold water and spin dry. Tightly roll short stacks of leaves, cigar fashion. Using a sharp knife, slice across very thinly and then chop a little so that unrolled strands in the soup are not too long.
Warm the olive oil in a large pot over medium-low heat. Add the onion and garlic and cook gently until softened, 3 minutes. Increase the heat to medium, add the potatoes and sauté until lightly colored, about 5 minutes.
Add the water and salt and bring to a boil. Cover, reduce the heat and simmer until the potatoes are very tender, 20 minutes. Mash the potatoes into the broth to thicken it, add the sausage slices and simmer for 2 minutes to blend the flavors.
Stir in the shredded chard and cook just until tender, 2 or 3 minutes. Taste for seasoning and serve at once.
Calories: 230, Carbohydrates: 24 g, Protein: 8 g, Fat: 12 g, Cholesterol: 15 mg, Sodium: 1320 mg, Fiber: 3 g
Gluten-Free Living Food Editor Jackie Mallorca has more than a dozen cookbooks to her credit. Her latest titles include The Wheat-Free Cook: Gluten-Free Recipes for Everyone and Gluten-Free Italian.