Recipe Archives->Mexican->Caldo Verde 01

Caldo Verde (Green Soup)

1 pound kale or collard greens
1/3 pound dried small white beans, soaked in water overnight and drained
3 medium yellow onions, peeled and thinly sliced
1/2 cup olive oil
3 quarts chicken stock
1/2 pound linguica (Portuguese sausage) or kielbasa (Polish sausage), sliced
1/2 pound potatoes, peeled and grated
salt and freshly ground black pepper to taste

Remove the large ribs of the kale and slice the vegetable into very
thin strips, as thin as possible.  Place in a bowl of cold water
for 1 hour.  Drain well.

In a 8-quart soup pot saute the onions in the olive oil.  Add the
kale, Chicken Stock, and remaining ingredients, including the
drained beans.  Simmer for 1 1/2 hours, covered.

Taste for salt and pepper before serving.

Printable version: caldo-verde01.txt.