Editor’s Note: These recipes are a supplement to the ‘Lowell’s Portuguese Cuisine’ feature
found in the January / February 2012 issue of Merrimack Valley Magazine )
on sale early January, 2012. .
Servings 4–6
From Maria Cunha
INGREDIENTS:
- 2 pounds potatoes, peeled and chopped
- 1 bunch collard greens or kale
- ½ pound linguica or chourico sausage
(Gaspar’s brand preferred)
- ½ small onion
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt to taste
- 1/3 teaspoon baking soda
DIRECTIONS:
1. Pierce linguica or chourico casing with a fork. Add sausage to a large pot with potatoes, garlic, onion and just enough water to cover everything. When potatoes are cooked, remove sausage and puree the potatoes, onion and garlic in the cooking liquid with a hand blender until smooth. Slice sausage and set aside.
2. Wash greens and remove stems, leaving only the leaves. Roll 4-5 leaves together tightly into a cigar shape and slice on the diagonal into slender strips. Add greens, sausage, baking soda and olive oil to the pureed potato mixture. Add salt to taste. Cook 10 more minutes over medium heat, or until all ingredients are heated through.
Caldo Verde (Kale Soup) – Portuguese Recipe
found in the January / February 2012 issue of Merrimack Valley Magazine )
on sale early January, 2012.
.
Servings 4–6
From Maria Cunha
INGREDIENTS:
- 2 pounds potatoes, peeled and chopped
- 1 bunch collard greens or kale
- ½ pound linguica or chourico sausage
(Gaspar’s brand preferred)
- ½ small onion
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt to taste
- 1/3 teaspoon baking soda
DIRECTIONS:
1. Pierce linguica or chourico casing with a fork. Add sausage to a large pot with potatoes, garlic, onion and just enough water to cover everything. When potatoes are cooked, remove sausage and puree the potatoes, onion and garlic in the cooking liquid with a hand blender until smooth. Slice sausage and set aside.
2. Wash greens and remove stems, leaving only the leaves. Roll 4-5 leaves together tightly into a cigar shape and slice on the diagonal into slender strips. Add greens, sausage, baking soda and olive oil to the pureed potato mixture. Add salt to taste. Cook 10 more minutes over medium heat, or until all ingredients are heated through.
More great Portuguese recipes you can try at home:
Click here for Arroz Doce (Sweet Rice) recipe. >>
Click here for Caldo Verde (Kale Soup) recipe. >>
Click here for Alcatra recipe. >>