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Kale Soup (Caldo Verde)

From Stones River Market

<p>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.</p>
Source: The Ultimate Pressure Cooker Cookbook, p.54 (Entered by Kathleen and Ken Ferris)
Serves: Six or more

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

Step by Step Instructions
  1. Wash and slice potatoes thinly, skin and all. Set aside.
  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. Lower heat and add kale. Stir constantly until kale wilts.
  4. Add broth or water to cover vegetables. Slowly bring to a boil and cook until almost done.
  5. Add meat (cooked ham, sausage or prosciutto) and cooked beans. Adjust salt and pepper seasonings. Heat through and serve.