I'll be really honest. This week, I haven't been super into makeup. Shocking, I know.
You see, I've been battling a really nasty cold all week. I've been congested. I've had headaches. I've had trouble sleeping. And my lips are chapped from sleeping with my mouth open. It hasn't been fun, or cute.
So today, instead of coming up with a half-hearted attempt to talk about beauty, which couldn't be further from my mind lately, I thought I'd share with you the recipe of one thing that always makes me feel better: Caldo Verde.
Caldo Verde is an iconic Portuguese soup whose name literally translates to "Green Soup". It's delicious, nutritious, and one of the most well-known traditional Portuguese dishes. When I first got engaged, I asked my family for a book of all of the family recipes I'd ever need as a married woman. Thankfully, the recipe for Caldo Verde was included in the book I received at my bridal shower.
Now without further ado, here is my family's recipe for Caldo Verde:
Ingredients:
1/4 cup olive oil
2 cloves coarsely chopped garlic
10 ounces linguica (Portuguese smoked sausage) to slice after cooking and before serving
6 medium potatoes, peeled and cut in pieces
8 cups cold water
1 pound collard greens (flat leaf greens), cut into very fine julienne
Salt and pepper, to taste
Directions:
1. In a large pot, add the potatoes, garlic, olive oil, and linguica and cover everything with water. The water should be about 1 inch above the potatoes. (You can add more water later, if needed. The potato base should have a creamy thickness, instead of thin water.)
2. Bring to a boil then lower the heat, simmering until the potatoes are cooked. About 30 mins.
3. Remove the linguica from the pot and slice. Puree the remaining ingredients in the pot with a hand blender until the mixture is smooth and creamy. If too thick, you can add a little water at this point. (Remember, it SHOULD be creamy!)
4. Add the greens and the sliced linguica to the potato base in the pot and bring everything back to a boil. Then reduce to simmer for another 5 minutes. Season with salt and pepper, to taste.
Serves 6 to 8.
Enjoy!
Xoxo,
Cathy
