In the Kitchen: Portuguese Kale Soup (Caldo Verde)

Friend of the show, Lori Greene, owner of Elizabeth Richard Gifts, was in the kitchen with Teresa making an old family favorite, Portuguese Kale Soup (also known as Caldo Verde).

Portuguese Kale Soup (Caldo Verde)

Ingredients

2 TBS butter, 2 TBS olive oil

one cup celery, sliced thin

two medium onions, chopped in a fine to small dice

two carrots, sliced thin (or chopped)

three cloves of garlic, minced

two quarts chicken stock

one quart beek stock or broth

two to three cups of cooked potatoes, diced

package of linguica, sliced and cubed

one can chick peas, drained

one bunch of kale, hard stems removed

salt, pepper, red pepper flakes to taste

Directions

Add butter and olive oil to a stock pot and heat over medium high heat.  Add celery, onions, carrots.  Saute to soften, about 10 minutes or so.  Add garlic.  Cook and stir for about 1-2 minutes.  Be careful to not let the garlic burn!  Add your chicken and beef stock.  Bring to a boil.  Reduce heat and add linguica, chickpeas and potatoes.  Simmer for 30 minutes.  Add kale, cook for about 10 more minutes.  Salt and pepper to taste.  Add a few shakes of red pepper flakes to spice things up.  Serve with a hearty, crusty bread and a few bites of table cheese.

Elizabeth Richard Gifts

951 Chase Parkway

Exit 17 off of I-84 in Waterbury

203-745-GIFT (4438)

www.elizabethrichardgifts.com