recipe: feijoes branco caldo verde

Caldo verde is green soup in Portuguese and a traditional Porto-American dish that I have very strong feelings about. The green in the dish can be any dark leafy, but kale is the preference, couve, though that’s a loose translation of kale, collard, mustard and others. The base of the soup is typically a pork or chicken stock, but can be veggie as well, especially when you are working to blend the flavors. The thickener is usually potatoes, but in this case, we’re going to make for a substitute white beans for the base because it both fits the region and provides a combined thickening agent and protein when making this as vegetarian.

I adore kale. I have from the day I realized what it was. It’s bitter but bright. It’s tough


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