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Portuguese Kale Soup

This is the soup that I grew up on. In Portuguese, we call it "Caldo Verde," or a green broth. My mom uses collard greens, because it's most similar to the portuguese kale or galician cabbage that she used back home to make this soup. The traditional way of cutting the greens is to stack them flat, roll them up like a hot dog and then slice along the roll to get very thin strips.

1.5 cups of yellow onion, peeled and minced fine
6 large potatoes, peeled and cut into 1” pieces
2 garlic cloves, minced
1/4 cup olive oil
4 cups chicken or vegetable. broth
4 cups water
1-2 bunches kale or collards, stems removed, leaves very thinly sliced
(optional) 3/4 pound linguica, sliced 1/4 inch thick

In a large pot, sauté the garlic and onion in olive oil over medium heat, stirring until soft – do not brown.

Add potatoes, water and broth, bring to a boil and then simmer until potatoes are soft (10 – 15 minutes). While the potatoes are simmering, cook linguica in a skillet over medium to high heat, browning on both sides. Transfer to paper towels to drain.

Transfer cooked potatoes to a blender using a slotted spoon, add 1&1/2 cups cooking liquid and puree until smooth (hold cover tightly, covered with a kitchen towel). Return puree to the pot and add linguica and the red potatoes. Simmer, covered for 10 – 15 minutes until potatoes are done. Correct seasoning with salt and pepper, being careful with the salt if salted broth was used. As with most soups, this one gets tastier the longer it sits.

-- Jess Liborio, Urban Grower

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