ISO Portuguese Kale Soup
Hey, great idea! It's the perfect season for it.
I have my eye on this recipe, adapted from Jean Anderson's "The Food of Portugal" http://www.ediblecommunities.com/recipes/159-caldo-verde.htm
Here's the Dean and Deluca Caldo Gallego (Spanish version) recommended in the chowhound thread linked above http://wwww.deandeluca.com/recipes/recipe_galician_sausage_and_kale_soup_caldo_gallego.aspx . This is the Caldo Verde mentioned by the same person who said they found this particular recipe too subtle and opted for Dean and Deluca's Spanish version.
I have a house-guest right now who has a cold, but needs to be carb-free, so I might try this version from epicurious that calls for chicken stock and carrots, but I shall omit the potatoes. http://www.epicurious.com/recipes/foo...
Soak about a cup of cannellini beans (or substitute white kidney beans or navy beans) overnight.
Braise a pork butt until it virtually falls off the bone in shreds.
Use the braising liquid and enough additional water to make two quarts of liquid.
Place the beans into the quart of liquid, and bring to simmer. Cook until beans are nearly fork tender but do not overcook.
In separate pan, heat about a quarter cup of olive oil and add two chopped linguica (or other Portuguese sausage) one whole medium onion, chopped, and about 6 - 8 cloves of garlic, chopped. Saute the sausage, onion and garlic over medium heat, being careful not to brown the garlic, until the garlic and onions are tender and translucent, then add these to the previously prepared beans and liquid. Simmer for fifteen minutes.
Peel and cut three medium potatoes into cubes. Add these to the simmering soup.
Clean about 1 1/2 pounds of kale and remove and discard its stems, then cut or tear kale leaves into two - three inch pieces. Add these to the simmering soup mixture.
Add 1/2 teaspoon of paprika and salt and pepper to taste. You can also add red pepper flakes or other spicy ingredients to taste if you like.
Continue cooking only until the kale is tender and ready to serve (about 20 - 30 minutes)
My recipe is similar, but a bit different in that I boil potatoes in the stock (usually just use homemade chicken stock) until cooked, while sauteeing other ingredients separately, and then use my immersion blender to blend the potatoes up a bit, leaving some nice bigger pieces intact. I also use canned beans and the liquid from the can.