Great Chef Emeril Lagasse

Caldo Verde (Kale Soup)
Emeril Lagasse
Commander’s Palace
New Orleans LA

Richly flavored with linguica, perhaps the definitive Portuguese sausage, this soup is even better when it is made a day ahead and refrigerated overnight to marry the flavors. If your knowledge of kale is limited to Woody Harrelson’s kale extract venture on the series “Cheers,” you’re in for a wonderful surprise.

Serves 10 to 12

1 pound garlic pork sausage (Portuguese Linguica or Chourico, or Creole Andouille)
1 tablespoon olive oil
1 large onion, diced
4 garlic cloves, minced
1/2 red bell pepper, diced
Salt and freshly ground black pepper to taste
1 gallon chicken stock
5 bay leaves
1 head kale, washed, stemmed, and roughly chopped
2 large baking potatoes, peeled and diced
1/4 teaspoon crushed dried red pepper

Slice the sausage and saute over medium heat in the olive oil. When the sausage is cooked half way, add the onions, garlic, and red bell pepper. Season with salt and pepper. Cook until the vegetables are translucent, then pour in the chicken stock. Heat the mixture to the boiling point and add the bay leaves and kale. When the soup returns to a boil, stir in the potatoes. Add the crushed red pepper. Simmer for 45 minutes to 1 hour. Adjust seasoning with salt and pepper.

Caldo Verde may be made a day in advance. Refrigerate overnight and reheat before serving. This procedure brings out the flavors of the ingredients.