Like so many, this is a dish born of necessity: when the cupboard is bare, cook something wonderful with whatever you’ve got. In this case, cabbage and potatoes.
And in so doing, make something that transcends all expectations.
There are recipes that just live on and on. Passed down through the generations. They are changed, adapted, and personalised as they go. But essentially, they remain the same.
Caldo Verde’ translates as ‘green broth’. It is in origin, Portuguese, although I’m sure other versions will be found, wherever you can grow cabbage and potatoes.
The traditional Portuguese dish is often flavoured with chorizo sausage and/or chicken stock….. which is obviously outside my remit.
So this is my cruelty-free recipe for Caldo Verde with an entirely optional extra of marinaded hot-spice fried tempeh.
caldo verde + fried spiced tempeh + paprika oil
caldo verde + spiced fried tempeh
top with spiced tempeh
It’s my third attempt to get this dish ‘right’ for me, and I have done a fair amount of investigation of the history of it too.
The first one I used the wrong greens….and the second one was too thin. Along the way I learnt that the flavours should be simple and straightforward. There should be no messing with the simplicity of this dish.
I also read an interesting article about the type of cabbage that would be used. A lot of recipes use Kale. This one said use a hard green cabbage. I followed this suggestion as it seemed to come from an authentic source.
( I did try it with Kale, but I far prefer the hard green cabbage….)
To flavour the dish I’ve used vegetable stock, with the addition of sticks of peppery celery. I used Bay Leaves….Olive Oil…good quality Salt …and ground Black Pepper.
As is so often the case, less is more.
On a good day, Caldo Verde might be supplemented with a few slices of fried Chorizo, so I have added, as a completely optional extra, a few chunks of harissa/chipotle marinaded sautéed tempeh.
But, to be honest…Caldo Verde doesn’t need the distraction..
It’s too good as it is….
CALDO VERDE + PAPRIKA OIL + SPICED SAUTEED TEMPEH
Ingredients: Continue reading “Portuguese Caldo Verde.”