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Caldo verde (green soup)

The national dish of Portugal- serve with thick slices of maize berad.
 

Recipe from: 12 May 2010
Preparation time: 10 mins
Cooking time: 50 mins
 
 

Ingredients

 
  • 300
    g
    galician cabbage (or kale), washed, drained and very finely chopped
  • 1
    large onion, very finely diced
  • 500
    g
    floury potatoes, peeled and cut into fine slices
  • 2
    cloves
    large garlic, peeled, very finely diced
  • 3
    Tbs
    portuguese extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • Maize bread to serve
Servings: Change Serving
 
 

Method

 
Heat the olive oil in a large pot and fry the garlic and onion until translucent.

Then add the potato slices and fry until they are golden, turning them over occasionally.

Pour over enough water to cover all the ingredients and simmer gently for 25 minutes until the potatoes are soft and cooked.

Remove from the heat and mash the potatoes, set the pot aside.

Fry the slices of chouriço for about 10 minutes in a separate saucepan, remove from the heat and discard all the fat.

Return the pot to the heat, put in the sausage and re-heat it slowly.

season potatoes and sausage now and then add the cabbage and simmer for about 6 – 10 minutes until the cabbage is tender.

Add olive oil to taste, check and correct the seasoning and serve with thick slices of maize bread.
 

Read more on: sauté
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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