Apologies for the delay. I actually cooked this over the weekend, but Patrick and I didn't have time to get the picture off his phone until now (sidenote: apologies for the low quality. We're working on getting a cheap digital camera to photograph our food in the future)
This recipe is based on a traditional Portuguese dish known as Caldo Verde. It's a soup with potatoes, kale, linguica (a Portuguese cured sausage) white wine a variety of spices including, most importantly paprika and allspice/cloves. Essentially my goal was to deconstruct the dish and create little packages of linguica wrapped up in kale. I decided to call it unCaldo Verde. So how'd it turn out?
Well, they certainly weren't packages.The presentation definitely didn't work. I needed bigger kale leaves and kitchen twine to pull this off. The small leaves made it difficult to really wrap up the linguica morsels, and just using skewers didn't really hold them together.
That being said, the flavors were dead on. The filling was smoky and spicy with notes of garlic and white wine. Combined with the kale it perfectly distilled the flavors of caldo verde while ditching a lot of the heavier elements (this is a very low carb dish) A rough recipe follows, although I'm omitting the instructions since they didn't turn out so well. I plan on revisiting this in the future, at which point I'll put down what works!
Serves 1-2
4-6 kale leaves, de-stemmed 1/2 up
1/2-1 linguica sausage, diced
1/2 onion, chopped
2 cloves garlic, chopped
~1 cup white wine
~1 tbsp flour
1 tbsp butter
1 dash allspice/ground cloves
pepper, paprika and cinnamon to taste
Looks delicious Quinn! How did you end up cooking this?
ReplyDeleteBasically I flash blanched the kale and then wrapped up the packages and baked them. I'm pretty sure with the right adjustments it would actually turn out to be a pretty neat presentation.
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