Kale & Potato Soup

This rich, traditional Portuguese soup—called caldo verde (green broth)—would be a lovely starter to this week’s Italian pasta supper.

Ingredients:
1 bunch Lacinato kale
2 pounds baking potatoes
2 quarts water
Olive oil
Salt

Method:
1. Remove stems from the kale, wash the leaves and cut them into a chiffonade. (You should have about 6-8 cups of kale). Peel potatoes and chop very fine.

2. Bring water to a boil in a heavy sauce pan and add salt. Add chopped potatoes, return to a boil and cook for 2 minutes, covered. Add the kale and cook 2 minutes more. Taste for seasoning, adding salt and needed. If desired, top hot soup with a splash of olive oil.

Variations: You can pass this soup through a food mill and serve it as a purée; moisten it with chicken stock instead of water; or enrich it with additional vegetables. One excellent variation is to stew sliced shallots and garlic until very soft and caramelized, then purée with the kale and potatoes.

View Complete Recipe Index

this week's recipes
brunch time

feature story
preserving summer

from the farm
photo gallery

archives