The recipe was easy enough-- I should just chop all my veggies for the week on a Sunday since I use onions, garlic, etc almost everyday. However, there is something therapeutic about coming home and chopping food and preparing dinner. The most difficult part was adding the potatoes since grating anything, in my opinion, is just a pain.
Caldo Verde is a Portuguese dish, and in adapting this recipe, I added hot sauce and crushed red peppers for a little bit of spice. The soup was perfect for a winter day.
Caldo Verde
Ingredients
| 1 spray cooking spray | |
| 1 large onion, chopped | |
| 2 garlic cloves, minced | |
| 8-9 oz chicken sausage, cut into 1/2-inch-thick rounds (I used 3 chicken sausage links that had cheese and artichokes in it. Each link was 3 oz) | |
| 5 cups chicken broth | |
| 2 peeled potatoes | |
| 4 cups uncooked kale, stemmed and shredded | |
| 1/2 tsp table salt | |
| 1/2 tsp black pepper | |
| 1/4 tsp hot sauce 1/4 tsp crushed red pepper flakes |
Instructions
- Spray a large saucepan with nonstick spray; set over medium heat. Add the onion; cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 20 seconds.
- Add the sausage; cook, stirring often, until browned, about 5 minutes.
- Pour in the broth; bring to a simmer, stirring often.
- Using the small holes of a box grater, grate the potato into the stew. Stir well while returning to a simmer. Cover, reduce the heat to low, and simmer for 5 minutes, stirring a couple of times.
- Stir in the kale; cover and continue cooking, stirring occasionally, until the kale is tender, about 12 minutes. Stir in the salt, pepper, red pepper flakes, and hot sauce before serving. Yields about 1 1/2 cups per serving, about 6 servings. 5 points per serving.
This looks super healthy and fancy. Nice job!
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