Caldo Verde!!! Alas, my blog is back to doing what it’s supposed to do! Hooray! Now, hopefully it stays that way!
Pay no attention to this section here as it no longer applies!
Do not adjust your screen. The picture you see is a stand-in until the blog gets back to functioning the way it should! For now, it’s being temperamental and is not allowing me to upload media. I will fix this, I just don’t know how right now! Hang in there folks! Nevertheless, the recipe provided here is indeed for Paleo Caldo Verde. So that’s what you’re looking for, you’ve come to the right place.
Instead, read this…
Caldo Verde is a classic Portuguese soup made from potatoes, sausage and finely shredded leafy greens. While traditional recipes require regular potatoes, which have a high glycemix index, this Paleo version substitutes Japanese yams for a much healthier and more glycemic-friendly version of the dish. It also replaces the traditional water with organic chicken stock for a richer, more complex flavor. Perhaps the best part is that this Paleo Caldo Verde is all made in a single pot and is ready in well under an hour!
Give it a go and let me know what you think in the comments below!
Paleo Caldo Verde Recipe:
Ingredients (Serves 4 – with leftovers)
4 Chorizo sausages (substitute any spicy sausage of your choice)
1 large white onion – sliced or roughly chopped
1 bunch Kale of choice – very finely shredded (substitute collard greens)
3 cloves garlic – peeled and smashed
800ml Organic Chicken Stock (from RealFoodToronto.com)
3 medium Japanese Yams – peeled and cut into cubed (substitute sweet potatoes but this will result in a different colour)
Salt and Pepper – to taste
1 tbsp smoked spanish paprika
1 tsp cayenne pepper (optional)
2 tbsp Extra Virgin Olive Oil (EVOO)
- In a large Dutch Oven or heavy-bottomed stockpot, heat 2 tbsp EVOO over medium-high heat. Add the Chorizo sausages to the pot and brown both sides (approx. 2-3 minutes per side) but do not cook them through. Remove sausages, transfer to a bowl and set aside, leaving any rendered fat or oil in the pot. Note: if using a cured chorizo sausage omit this step and begin at step #2.
- Lower the heat to med-low and add the onion, garlic and a pinch of salt. Cook 10-12 minutes until the onions are soft and translucent, stirring regularly to avoid burning. Add garlic and cook for an additional 2-3 minutes.
- Season the garlic and onion mixture with smoked paprika and cayenne pepper, and sauté for 60 seconds. Stir constantly to avoid burning.
- Deglaze the pot, with chicken stock and water. Add yams and bring everything to a boil. Lower the heat to a steady simmer, cover with a lid and cook until the yams are fork tender (approx. 8-10 minutes). Tip: the smaller you cut the yams, the faster they will cook!
- Meanwhile, finely chop the kale into thin ribbons, discarding only the lowest stems – set aside. Also, slice the sausages into irregular pieces (it just feels more rustic that way!) – set aside.
- Using an immersion blender (regular blender or food processor works as well), pulse the soup until smooth and creamy.
- Add in the finely chopped kale and sliced sausage. Cover with a lid and simmer until the kale has significantly wilted and reduced in volume by ¾ and the sausage has cooked through (approx. 10min)
- Taste for seasoning, adjusting salt and pepper.
- Ladel into individual serving bowls and enjoy!