I'm back with another soup and more kale! Portuguese Caldo Verde (green soup), thick with smoky sausage, kale, and potatoes, oh so good. I can't believe I haven't posted this recipe (a Cook's Illustrated gem) before - it's one of my faves, a true meal-in-a-pot.
Two suggestions. First, to quickly trim away the thick center rib from the kale leaves, fold the leaf in half lengthwise, then slice along the rib (cutting through both halves of the leaves) until the rib is released (discard). Second, do not skip the drizzle of best-quality olive oil just before serving. The fruity-pepperiness adds a wonderful flavor and texture. A grind of fresh black pepper finishes it all off perfectly.
Recipe here.
