"Caldo Verde", vegetable soup, is a very typical dish of Northern Portugal cuisine. The green vegetable, with which it is prepared, is the "couve galega " or Kale (leaf cabbage) and that, in recent times, it has become famous in the world for its exceptional nutritional properties; among them, it emphasizes its high content of iron, calcium, and potassium, pro-vitamin A, vitamin C and vitamin K.
So, it is a very ancient and healthy recipe. Many recipes of traditional cuisine from our families are healthy and with enormous benefits for our health; besides, they are easy to prepare.
Preparation:
Cover the bottom of the stcokpot with extra virgin olive oil and heat. Chop an onion and add it to sauté (fry lightly). When it is transparent (softened), add the very finely chopped cloves garlic and stir, let it on a low heat some minutes. Add the crumbled potatoes to be undone easily, stir and let it sauté for a few minutes.
Add water to fill the stockpot (capacity of 3 liters, for the quantities I have used) and cover. Bring the water to the boil, add a dash of sea salt and one dried chili pepper (optinal or more). Stir, cover and let it simmer.
When the potatoes are tender, with the help of a skimmer and a fork, mash them to thicken the stock; also, it is the option of using an electric mixer. Then, add kale, previously washed and finely shredded (I buy shredded kale in the section of organic food in the supermarket). Stir and let it simmer some minutes until the kale is tender.
To the stock, once served on the plate or bowl, it goes well a drizzle of extra virgin olive oil in raw, and do not forget the bread (whole-wheat bread) or broa (it is a type of corn bread traditionally made in Portugal and Galicia (Spain)) to accompany.
Ingredients:
- 1 kg potatoes,
- 200 g kale , "couve galega ", finely shredded,
- 1 large onion,
- 4 large cloves of garlic,
- extra virgin olive oil
- 1/2 teaspoon sea salt (to taste)
- 1 dried chili pepper (optional or more dried chili, to taste)
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