Are the days getting cooler in your neck of the woods?
Do you reach for a sweater to ward off the morning chill, rather than waking up in a pool of late-summer sweat?
Does the air carry that faint smoky, fall smell that signifies the end of bathing suit season, and the beginning of light jackets and wool socks?
If you answered yes to any of the above, then it’s time for this Portuguese caldo verde.
Hearty and filling from the creamy potato base and richly flavored from the sausage (or in my case, Tofurkey), the result is a warming stew that seems made for early fall, when you’re not quite ready for holiday decadence, but are craving something more satisfying than the light salads of summer.
Oh, and speaking of salads, this can totally be passed off as health food, thanks to the barrel of leafy greens that goes into it. Your appetite and your mom will both be pretty pleased.
Portuguese Caldo Verde
Makes 6 servings
4 tbsp olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced (I’m a plant-eater, so I used Tofurkey
2 1/2 tsp salt
ground black pepper to taste
1 lb kale or collard greens, rinsed and julienned
In a large saucepan over medium heat, cook onion and garlic in 3 tbsp olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil and let boil gently for 20 minutes, until potatoes are mushy.
Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain. If you are using vegan sausage, omit this step.
Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.