Recipes week #16

CALDO VERDE (PORTUGUESE GREEN SOUP)

·         1 onion minced fine
·         1 garlic clove, minced
·         4 Tablespoons olive oil
·         6 potatoes, peeled and sliced thin
·         2 quarts cold water
·         6 oz. dry, garlicky sausage (linguica, chorizo, even pepperoni), sliced paper thin
·         2 and 1/2 teaspoons salt
·         1 bunch kale, washed, trimmed, rolled up and sliced into extra fine shreds (in a pinch, slightly defrost frozen kale and finely shred it with a sharp knife)
In a large saucepan, saute the onion and garlic in 3 Tablespoons of oil for about 3 minutes. Add the potatoes and saute, stirring constantly, for 2-3 minutes. Add water, cover, and boil gently over medium heat for 20 minutes, until the potatoes are mushy. Meanwhile, fry the sausage in a skillet over low heat for about 10 minutes, until most of the fat has drained out. Drain well and reserve.

When the potatoes are soft, remove from the heat and either mash them in the pan with a masher or puree them–then add the sausage, salt, and pepper. Return to medium heat, cover, and simmer for 5 more minutes.

When ready to serve, add the shreds of greens and simmer uncovered for about 5 minutes–until they are tender and the color of jade. Mix in the last Tablespoon of oil, taste for seasoning, and ladle into large flat soup plates.

DELICATA SQUASH WITH HERBS
2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste

cut squash lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices.

Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook – stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed

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