This recipe is reprinted from Winter Harvest Cookbook
by permission of the author, Lane Morgan (p. 68). (Read my review
of the book.) I chose a robust soup for our chillier fall evenings.
The recipe is shown exactly as published, with notes added about how I adapted it to use all locally grown ingredients, including sources. I sauteed the beef sausage before adding the leeks and garlic.
Morgan’s notes about this dish:”This is Portugal’s best-known soup, and it also marks one of the early uses of the potato in European cooking. It is an epitome of traditional Mediterranean homestead cooking; for most families every ingredient was produced at home. The simple vegetable backdrop showed off the flavorings of regional sausages. When times were hard and the household sausage supply was gone, families poured the meatless soup over crusty slices of bread. Vegetarians can use the same method today, increasing the garlic to compensate for the missing sausage spices. I have also seen versions with tempeh substituting for the meat. The kale is cooked only briefly so be sure and shred it into small strips. The Tuscan (aka Black Palm) Kale is a good choice here. It’s part-cabbage pedigree gives the leaves a bit of extra heft, and makes it especially good in soups and stews. Other kales, winter cabbage, or collards, also work well. It’s a fine use for greens that are a bit weather-beaten but still flavorful. Some recipes call for pureeing the potatoes. I prefer them simply diced, but it’s a matter of taste.”
Caldo Verde Recipe
Author: Lane Morgan (ed. by Nancy Ging, Whatcom Locavore)
Recipe type: Soups
- 3 Tbsp olive oil (I used hazelnut oil, Holmquist Hazelnut Orchards, Lynden)
- 1 or more cloves garlic (home garden, Lummi Island)
- 1 medium leek with 2 inches green, chopped (Full Bloom Farm, Lummi Island)
- 2 medium potatoes, scrubbed and diced (home garden, Lummi Island)
- 1 linguica, chorizo or other spicy sausage, sliced (I used ½ lb. spicy homemade ground beef sausage with beef from Second Wind Farm, Everson)
- 5 cups chicken or vegetables stock (homemade--Morgan provides a great vegetable stock recipe)
- 1 lb kale or collards (one large bunch), shredded, with tough ribs removed (home garden, Lummi Island)
- salt and pepper
- Heat olive oil in soup kettle, add garlic and leek, and saute gently until leek becomes transparent.
- Add potatoes, sausage, and stock. Bring to boil and simmer until potatoes are tender, about 10 minutes. Add shredded kale or collards and cook another 5 to 10 minutes, depending on toughness of kale. Add salt and pepper to taste and serve hot.
- Drizzle another tablespoon of good olive oil on top before serving.
Bellingham Farmers Market, Chestnut and Railroad, Bellingham
Full Bloom Farm, Centerview and Tuttle, Lummi Island
Home garden, Lummi Island
Second Wind Farm, Everson