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Kale of the Wild
This week's Resolution Recipe: Caldo Verde.
1 lb kale, stemmed and shredded
1/2 cup olive oil (I used 1/4 cup-ish)
3 medium onions, peeled and sliced
3 quarts stock
1/2 lb linguica (I used house-made Spanish chorizo)
1/2 lb potatoes, diced
I threw in: 5 cloves garlic and one chile pepper
Saute the onions and garlic in the olive oil. Add the remaining ingredients. Simmer for 1 1/2 hours, covered.
What worked: It was okay.
What didn't: The chile pepper was an unexpectedly hot one and it was too spicy for the wife. I added more potatoes to soak some of it up, which helped when I had leftovers the next day.
Will I make it again? Probably not. It was okay but not terribly interesting. And the wife doesn't particularly want it again.
1 lb kale, stemmed and shredded
1/2 cup olive oil (I used 1/4 cup-ish)
3 medium onions, peeled and sliced
3 quarts stock
1/2 lb linguica (I used house-made Spanish chorizo)
1/2 lb potatoes, diced
I threw in: 5 cloves garlic and one chile pepper
Saute the onions and garlic in the olive oil. Add the remaining ingredients. Simmer for 1 1/2 hours, covered.
What worked: It was okay.
What didn't: The chile pepper was an unexpectedly hot one and it was too spicy for the wife. I added more potatoes to soak some of it up, which helped when I had leftovers the next day.
Will I make it again? Probably not. It was okay but not terribly interesting. And the wife doesn't particularly want it again.