Clamato Caldo Verde Recipes

Steps:

• In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons 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.
• 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.
• Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Steps:

• Take whatever greens you are using and stack several leaves on top of each other. Starting at the wide side, roll the stack up into a tight cylinder. Slice across the cylinder with a very sharp knife to make thin, hairlike shreds. Repeat with remaining leaves. Set aside shredded greens.
• Heat 1 tablespoon olive oil in a large kettle over medium high heat. Add sausage slices and fry until lightly colored and fat is rendered, about 10 minutes. Remove from pot with slotted spoon and reserve. Add remaining tablespoon oil to pot, then add onions and salt and pepper. Stir well, then cook, stirring occasionally, until onions are softened, 5 minutes. Add the garlic, stir, and cook one minute until its aroma is released. Add the potatoes, turn the heat to medium high, and saute 3 to 5 minutes until onions and potatoes begin to color. Add the water, cover, and simmer over low heat until potatoes can be mashed easily against side of pot with a wooden spoon, about 25 minutes. When potatoes are soft, turn off the heat and use a potato masher to thoroughly crush and blend. Add the sausage, turn the heat on to medium, and simmer 5 minutes to bring the flavors together. Stir in the greens and cook 5 minutes until bright green and tender. Taste, adjust seasoning, and serve.
• This soup, literally Green Soup, could be called the national dish of Portugal. It is traditionally made with a type of flat green cabbage called couve gallego.
• The method of slicing leaves like this is called a chiffonade in the French lexicon. Important to get them thin enough that they will cook quickly.

Steps:

• 1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
• 2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.

Steps:

• Pour oil into cooker insert and select "Sauté." When it's hot, add sausage and cook, stirring occasionally, until browned in places, about 5 minutes. Pour off excess fat, add kale, potatoes, onion, and garlic, and stir to coat. Season with salt and pepper, then add bay leaves and 6 cups water. Stir to combine, then turn off cooker.
• Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 6 minutes at high pressure.
• As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Taste and add more salt, if needed. Divide among bowls and serve.
• Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.
• Cooks' Note: To make it vegetarian/vegan, substitute cooked butter beans or chickpeas for the sausage and add a pinch of smoked paprika.

Steps:

• Peel potatoes and slice thinly, about 1/8" thick.
• Heat oil in a large stockpot over medium-high heat.
• Then, add potatoes and brown.
• This will give the soup a deep color and rich potato taste.
• Add onions and red pepper flakes, and cook until onions turn soft.
• Stir in garlic, then add broth and bring to boil.
• Reduce heat and simmer 10–15 minutes until potatoes are done.
• Meanwhile, peel casing from pepperoni.
• Slice pepperoni into 1/4"-thick pieces.
• Heat skillet over medium heat and add slices.
• Render and lightly brown on both sides.
• Drain on paper towels.
• When potatoes are cooked, use a potato masher to mash the slices—but don’t cream them!
• Try to simply chunk them enough so the broth thickens.
• Now add the drained pepperoni.
• In batches, stack stemmed kale and slice into shreds.
• Add and cook 2–3 minutes.
• Season with salt.
• Just before serving, stir in lemon juice.
• Acid turns the kale army-green if added too early.

Steps:

• In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 or 4 minutes.
• Stir in potatoes and cook, stirring constantly, 3 or 4 minutes more.
• Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are real mushy.
• Meanwhile, in a large skillet over medium-low heat, cook sausage until it has release most of its fat, 10 minutes.
• Drain.
• Mash potatoes or puree.
• Add the sausage, salt and pepper into the soup and return to medium heat.
• Cover and simmer 5 minutes.
• Just before serving, stir kale into soup and simmer, until kale is tender and jade green.
• Stir in the remaining tablespoon of olive oil and serve at once.

Steps:

• Peel and cut up potatoes, and boil in salted water, with garlic.
• When soft, mash and add olive oil and cabbage or kale.
• Boil uncovered for about 3 minutes.
• Season to taste.
• Serve in bowls with a drop of olive oil in the bottom of each.