:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/21eQ8OrL-6qNHXn_EjEs/1d3c6873d7c7b4fd7c7ec41e31fe33.png "\"Caldo verde\" Portuguese stew")
Source: Pixabay : adoproducciones
"Caldo verde" Portuguese stew
Caldo Verde is a traditional Portuguese stew that is characterized by its simplicity and use of fresh ingredients. I have made this recipe many times and it is always a treat for the senses. The powerful flavors of kale and chorizo are complemented by the earthy goodness of russet chestnut potatoes to create a dish that is both hearty and invigorating.
Ingredients
- 2 Tablespoon olive oil
- 1 diced onion
- 3 chopped cloves of garlic
- 1 fresher Corn in pieces
- 500 g Red potatoes, diced
- 1 Sausage (preferably chorizo), cut into slices
- 600 g Kale, roughly chopped
- 11⁄2 l chicken stock cube
- salt and pepper to taste
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Directions
To cook the caldo verde stew, first heat the olive oil in a large saucepan over a medium heat. Add the onions and garlic and sauté until soft and translucent. Stir regularly to make sure nothing burns.
Add the potatoes and corn and cook for a few minutes until they are slightly soft. Stir occasionally to ensure that the potatoes do not stick.
Add the chorizo and kale and stir well until the kale starts to wilt. I recommend adding the kale gradually here, as it takes up a lot of space in the pot at first, but quickly collapses.
Now add the chicken stock and bring the stew to the boil. Then reduce the heat and allow the stew to simmer for 30-40 minutes until all the ingredients are well cooked.
Season the caldo verde soup with salt and pepper to taste and serve. Personally, I find that this dish tastes even better the next day when the flavors have had time to really come together.
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