Caldo verde, redux

So when I did my first attempt at caldo verde I was pleased enough with the results. Turns out, though, that somebody who really knew her caldo verde noticed my post, as well as noticed that what I had made wasn’t really caldo verde.

Isabel, who is herself Portuguese, clearly knows her food in general and her spirit of cooking for herself when she likes fits in perfectly with my own way of things, so I was very interested to read her post and follow-up emails. I’ll quote her comment here:

Caldo Verde is extremely simple (and delicious), the only problem is that you need one specific type of cabbage. There:

So, you peel some potatoes and boil them with a little salt, moosh them thoroughly (it should not be be thick, but not too watery), bring to boil again and then add the cabbage cut in veeeeeery thin slices or strips. Bring to boil again and leave it boiling maybe no more than 5 minutes, add a good spoonful of olive oil and stop the heat. Add the sausage if you want and eat it as soon as possible. It should look like this:

The kale that I used in this preparation isn’t necessarily the cabbage Isabel notes, I think, but it’s a good big leafy one, and I think I definitely got closer! I should have mixed in the olive oil more, though. Turned out very nicely in any event — thanks Isabel!


One Response to “Caldo verde, redux”

  1. Isabel Says:

    Well done! šŸ˜‰

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