Caldo Verde means green soup in Portuguese. This filling side dish contains potatoes, kale, and sausage. The traditional Caldo Verde has Linguiça which is a Portuguese sausage. You can substitute Spanish chorizo or summer sausage. I used a baby kale salad blend.
1 1/2 lbs. red-skinned potatoes, sliced 1/2 inch thick
1 pkg. baby kale (5 oz.)
8 oz. Linguiça or summer sausage sliced into 1/4 inch rounds
1 T. olive oil
1/2 cup sliced scallion whites
1 t. each minced fresh garlic and anchovy paste
1/2 cup apple cider vinegar
1 T coarse-ground mustard
1 T. mayonnaise
salt and freshly ground black pepper
1/2 cup sliced scallion greens
Cook potatoes in a pot of boiling salted water until fork-tender, 10-12 minutes. Drain potatoes, transfer to a bowl, and toss in kale to wilt; cover.
Cook the sausage in a non-stick skillet over medium-low heat until browned and fat is rendered, 2 minutes per side; transfer to a paper-towel-lined plate. Discard drippings and wipe out skillet.
Heat oil in the same skillet over medium for the dressing. Add scallion whites, garlic, and anchovy paste; cook until fragrant, 2 minutes. Stir in vinegar and mustard; simmer 2 minutes.
Off heat, whisk in mayonnaise; season dressing with salt and pepper.
Toss potatoes and kale with scallion greens, sausage and dressing.
Serve immediately.
From Cuisine at Home Issue 136
Sounds like something I would try. Hubby is picky, so he'd probably not eat it.
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