Lettuce

Caldo Verde with Kielbasa & Corn Cakes

Portugal meets Mexico in this traditional Portuguese soup. We added cumin and green chiles to the soup, and paired it with cornmeal cakes.

Caldo Verde with Kielbasa & Corn Cakes

Wine Pairing:

Sauvignon Blanc

Active Time:

45 Minutes

Total Time:

45 Minutes

Ingredients

Produce

  • 20 oz russet potatoes
  • 8 oz head cauliflower
  • 10 oz greens (collards, broccoli & turnip leaves)
  • 1 garlic clove

Spice Mix

  • ¼ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp ground cumin

Proteins and More

  • 1 pkg beef kielbasa
  • 1 vegetable broth packet
  • Corn cake mix
  • 1, 4 oz can Hatch green chiles
  • ½ cup shredded monterey jack cheese

Pantry Items

  • 1 egg
  • Salt and pepper
  • Olive oil

1: Prep Soup Ingredients::

Mince garlic; chop onion into ¼” pieces; cut stem from mixed greens and chop leaves into bite-size pieces; peel potatoes, rinse, and chop into ½” chunks; chop cauliflower into ½” pieces or into florets. Slice kielbasa into ¼” rounds.

2: Make soup:

  1. Add 1 tbsp olive oil to a large saucepan. Add garlic and onions and ½ tsp salt. Cook until translucent, about 2 minutes.

  2. Add green chiles, cauliflower, potatoes, and spice mix. Stir to combine.

  3. Add 6 cups water and broth packets. Bring to a boil for 3-5 minutes.

  4. Add mixed greens and kielbasa.

  5. Reduce heat and cook until potatoes start to break down, but are still in chunks, about 30 minutes. For a creamier broth, use a fork to mash up some of the potatoes.

3: Make Corn Cakes:

  1. In a large mixing bowl add the corn cake mix.

  2. In a second bowl, add 1 egg, 1 cup water, and 2 tbsp olive oil. Whisk to combine.

  3. Add the wet ingredients to the dry ingredients and mix until thoroughly combined. Fold in the shredded monterey jack cheese.

  4. In a saute pan or griddle over medium-high heat, add 1 tbsp olive oil or non-stick spray. Pour or scoop about ¼ cup batter for each corn cake. Flip when bubbles start to form and underside becomes golden. Brown second side and set aside for serving.

4: Serve:

Divide soup among bowls. Serve with warm corn cake.

Chef Tips: Cooking Greens

The traditional way of cooking tougher greens like collards and broccoli leaves (who knew you could eat the  leaves?!) is to cook and cook and cook and cook them. While there’s no denying that Southern style greens with bacon and pepper vinegar is a delicious recipe (see our New Years 2018 delivery), we have found that a busy weeknight schedule doesn’t allow for that much time for cooking. Never mind that we appreciate how a shorter cook time helps the greens to retain their bright color and their toothy bite.

Another bonus-- the greens keep more of their high nutrient content by cooking them for less time. Imagine our surprise when we tried and loved them uncooked in slaw or in a mixed winter greens salad. Collards, broccoli leaves, and even turnip greens, when sliced in thin ribbons (minus the stems) can even be eaten with only a vinaigrette to tenderize them.