Caldo Verde (green soup) is a Portuguese staple that’s found in various versions all over the country. A simple but hearty and delicious soup. This version is adapted from a recipe by David Leite, author of New Portuguese Table. In a large pot over medium heat, warm ¼ of a cup of olive oil. Fry…… Continue reading caldo verde
Tag: tuscan kale
cavolo nero polenta with beef cheek ragu
A great way to eat greens, this polenta recipe appears in River Cafe Cook Book Two by Rose Grey and Ruth Rogers. Beef cheeks: In some olive oil over high heat sear the beef cheeks briefly and remove them to a plate. Lower the heat and add a little more olive oil, some diced onion, garlic, carrots and celery…… Continue reading cavolo nero polenta with beef cheek ragu
cavolo nero chips
Cavolo nero or Tuscan kale has come back into fashion of late. These delicious chips are a great way to eat your greens. Serve them as a side dish with pasta or risotto and watch them disappear. Preheat your oven to 150℃ (300℉). Wash a bunch of cavolo nero and dry it thoroughly. Remove and…… Continue reading cavolo nero chips
michelle picker cooks 