June 23, 2011
Caldo verde, veggie style – 10/07/2015
A long-standing farm member and author of the food blog Nana Marmelade, Anaïs Berzi serves up a vegetarian version of this classic Portuguese soup made with greens of your liking (collards, kale, Swiss chard, spinach, etc.)…
Caldo Verde (Portuguese Cabbage Soup) – 19/07/2013
This recipe comes from Arlington Gardens partner and good friend, Marie Dagenais. We posted this recipe under “kale” last year (2012), because Marie told us this traditional Portuguese soup recipe had reconciled her with kale. While you can use kale, caldo verde is typically made with collard greens. In fact, we plant a Portu0guese varietal (beira) used in caldo verde. This is a really delicious soup. We are convinced it will turn even the most recalcitrant of collard green eaters into an avid fan. Enjoy!
- ½ Portuguese cabbage or 8 kale leaves
- 8 medium potatoes, peeled and quartered
- 4 whole garlic cloves, peeled
- 1 chorizo sausage
- Olive oil
- Salt and pepper
- In a large soup pot, cover the potatoes and garlic with water, bring to a boil and simmer until the potatoes are well done.
- Meanwhile, remove the stem from the kale leaves and cut the leaves into thin strips.
- Purée the potatoes, garlic and water in a blender. Add water to yield a light cream soup consistency.
- Add the kale (one leaf per person is the suggested quantity, but you can add more (or fewer) leaves to taste). Heat to cook the kale. Simmer, rather than boil, to preserve the colour of the kale.
- Add salt and pepper to taste. Serve garnished with chorizo slices and a filet of olive oil
An Easy Recipe for Collards That Serves 2-4 – 23/06/2011
Some like long, complicated “slow food” recipes for collard greens. We’ve started with a fast and easy one to get you going…
- 1 bunch collard greens
- 1 tbsp olive oil
- 2 tsp minced garlic
- 1/2 tsp chilli pepper flakes
- 1/4 tsp salt
- 1 tbsp red wine vinegar (or balsamic or cider vinegar)
- Wash the greens well. Remove stems and center rib. Slice leaves into 1″ strips.
- Heat oil in large skillet over medium-high heat and add garlic; cook for about 10-20 seconds until it just barely changes color to light blond.
- Add greens. Sprinkle with red pepper and salt. After about 30 seconds, toss to move top to bottom and bottom to top. Continue tossing until greens have wilted slightly and are bright green. Remove from heat and add vinegar.
- Serve hot.