Caldo Verde recipe what's everyone's favorite veggie?

[Guest guest]

> Has anyone else tried lacinato kale (aka dino, black, or Tuscan kale)?

 

Yes; this is much more tender and flavorful than the regular kale,

which without long periods of cooking tends to resemble plastic in

texture, and doesn't have all that much taste under any circumstances.

I've been messing around with different versions of caldo verde, or

Portuguese kale soup*, and the dinosaur kale is definitely the way to

go. It's also just fine sauteed in olive oil with garlic and salt, and

a bit of crushed red pepper for that extra zing. :-)

 

Alex

 

*Caldo Verde

 

Yield: About 10 cups or 5 main-dish servings

Cook Time: 35 minutes

Total Time: 1 hour

 

INGREDIENTS:

 

2 tablespoons olive oil

1 large onion, diced

3 garlic cloves, minced

2 1/2 pounds all-purpose potatoes (about 8 medium), cut into 2-inch

chunks

3 1/2 cups vegetable broth

1 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 pound kale, coarse stems and veins removed, very thinly sliced

 

 

DIRECTIONS:

 

1. In 5-quart Dutch oven, heat olive oil over medium heat. Add onion

and garlic; cook until lightly browned, about 10 minutes.

 

2. Add potatoes, broth, salt, pepper, and 3 cups water; heat to boiling

over high heat. Reduce heat to low; cover and simmer until potatoes are

fork-tender, about 20 minutes.

 

3. With potato masher, mash potatoes in broth until potatoes are lumpy.

 

4. Stir in kale; simmer, uncovered, until tender, about 5 to 8 minutes.