Multi-Cooker Caldo Verde
A KitchenAid multi-cooker makes quick work of caldo verde, the Portuguese “green soup” that is full of healthy greens. Although the dark green cabbage traditionally used in this soup is not widely available beyond Portugal’s borders, kale or collard greens make a good substitute. Don’t forget the final flourish, a drizzle of high-quality extra-virgin olive oil, which will subtly perfume the soup.
- 1 bunch Tuscan kale or collard greens
- 5 Tbs. (3 fl. oz./80 ml) olive oil
- 3/4 lb. (375 g) kielbasa sausage, cut into 1/4-inch (6-mm) slices
- 2 large yellow onions, chopped
- 1 lb. (500 g) Yukon gold potatoes, peeled and diced
- 3 garlic cloves, finely minced
- 6 cups (48 fl. oz./1.5 l) chicken stock
- 2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- Extra-virgin olive oil for serving
Rinse and drain the greens, then remove any tough stems. Working in batches, stack the leaves, roll up the stack like a cigar and cut crosswise into the thinnest ribbons possible. Set aside.
Turn the multi-cooker to the “sear” mode and warm 1 Tbs. of the olive oil. Working in two batches, place the sausage slices in a single layer in the multi-cooker and cook until well browned, about 2 minutes per side. Transfer to a bowl and set aside.
Turn the multi-cooker to the “soup” mode, attach the stir tower and add the remaining 4 Tbs. (2 fl. oz./60 ml) olive oil. Add the onions and cook, stirring on low speed, until soft, about 5 minutes. Add the potatoes and garlic and continue cooking while stirring until the potatoes are slightly softened, about 5 minutes.
Advance the soup setting to the next phase of cooking. Add the stock and the 2 tsp. salt and bring to a boil. Advance the soup setting to next phase of cooking, turn off the stir tower and simmer the soup, covered, until the potatoes are very soft, about 20 minutes.
Using a slotted spoon, scoop out about 2 cups (12 oz./375 g) of the potatoes and mash well with a fork. Return them to the multi-cooker and add the sliced sausages and the greens. Return the stir tower to low speed and simmer the soup, uncovered, for 3 to 5 minutes. Do not overcook; the greens should be bright green and slightly crunchy. Adjust the seasoning to taste with salt and pepper.
To serve, ladle the soup into warmed bowls and drizzle each serving with olive oil. Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).