Wednesday, April 13, 2011

Caldo Verde Minus the Caldo

Vegetarian caldo verde is one one of my favorite dishes, and is surprisingly a hit among my hard core meat eating family. Along with the warmer weather, however, comes a desire for lighter dishes that don't require a long time at the stove. Think of this as caldo verde lite. It's every bit as satisfying and healthy but comes together quickly with few ingredients. And yes, I used real sausage this time. (It was on sale so it doesn't count.)


A few big handfuls kale, washed and chopped with the stems removed
Half a white or yellow onion, diced
2 links of mexican chorizo or hot italian sausage (or the veg version)
1/2 cup of frozen corn
1/2 can of white, black or kidney beans, rinsed and drained
1 cup white wine or chicken stock
Drizzle olive oil

If you're using sausage (real or veg) that comes in a casing, remove from the casing and crumble into a large skillet heated over medium heat. Add just a touch of olive oil along with the diced onion and the beans. Stir and watch carefully. Most chorizo is highly seasoned but if yours is bland add some salt and pepper now.

When the sausage and onions start to brown add the rest of the ingredients except for the corn and turn the heat up to medium high.

Stir and wait for the liquid to evaporate. When the liquid has completely evaporated turn the heat back down to medium and add the corn. Keep cooking for another few minutes until the corn is heated through. Serve plain or over rice or polenta.

To really knock your socks off, heat up the leftovers the next morning and serve over toast with a poached egg.