I'm pleased to report our experiment with cooking kale, rather than just using it as garnish, was an overwhelming success. My thanks to the kind soul at eGullett who suggested the recipe, and the people of Portugal. Why Portugal? Because caldo verde is apparently the national dish, much as fish and chips is (or at least was) the national dish of England.
I used it for our annual St. Patrick's Day pig-out. My husband hates green jello, or jello of any kind, for that matter, and we'd about had it with the cream cheese-and-olive horses doovers. ;>)
Of course I had to tweak the basic recipe. I added spinach and fresh basil, and used pepperoni, because out here in the desert you don't find Portugese sausage in your local Albertson's. It was great stuff, though! An absolute keeper. We're going to share some with our buddy Lock Mackay, who'd live on soup if you let him.
Comments