Source: The Ultimate Pressure Cooker Cookbook, p.54
Servings: Six or more
Entered by: Kathleen and Ken Ferris

I first encountered a recipe similar to this called Caldo Gallego in The Ultimate Pressure Cooker by Tom Lacalamita. However that recipe was Spanish. I have made enough changes in the recipe that I consider this version my own. It is a hearty, nourishing soup that is delicious any time of the year. My understanding is that it is the national dish of Portugal.

Ingredients

  • 1/3 cup Extra virgin olive oil
  • 1 large onion or 3 leeks, or both, thinly sliced, white part only
  • 1 large clove Garlic
  • 8-10 small organic potatoes Thinly sliced, skin and all
  • 8 cups water or broth
  • to taste salt and pepper
  • 1 pound Kale, stripped of stems
  • 4 oz ham or prosciutto or chorizo sausage (optional)
  • 1 1/2 cups cooked red kidney beans, canned or dried

Instructions

  1. 1
    Wash and slice potatoes thinly, skin and all. Set aside.
  2. 2
    In deep pot, heat olive oil. Saute chopped onion or sliced leeks (or a combination) lightly. Add minced garlic, then add thinly sliced potatoes. Cook over medium heat, stirring constantly.
  3. 3
    Lower heat and add kale. Stir constantly until kale wilts.
  4. 4
    Add broth or water to cover vegetables. Slowly bring to a boil and cook until almost done.
  5. 5
    Add meat (cooked ham, sausage or prosciutto) and cooked beans. Adjust salt and pepper seasonings. Heat through and serve.

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