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    Delicioso!: The Regional Cooking of Spain Spain might seem like neighboring suburbs thanks to this author's wonderful culinary introduction to each of Spain's seven regions. Sidebars delight and inform about such topics as the saltiness of salt cod, the anonymity of Spanish sherry wine vinegar, the diversity of gazpacho, and the versatility of the tortilla-cum-potato omelet. Readers will find more than 400 simple but authentic dishes to re-create.

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      RECIPE TITLE "Portuguese Green Soup (Caldo Verde)" Author: Emeril Lagasse

    ... more great recipes by Emeril Lagasse on our GREAT CHEFS page!

    yieldsYield: 6-8 servings time 45 mins difficultydifficult

      RECIPE INGREDIENTS

    • 1/4 cup olive oil, divided use
    • 1 cup chopped onion
    • 2 teaspoons chopped garlic
    • 2 cups peeled and thinly sliced russet potatoes
    • 2 quarts water
    • 6 ounces chorizo sausage, thinly sliced
    • Salt and black pepper to taste
    • 1 pound kale, washed, trimmed of the thick stems and thinly sliced

      RECIPE METHOD

    1. In medium soup pot, heat 3 tablespoons olive oil. Add onions and garlic and cook 2 to 3 minutes until translucent (don't let them get brown). Add potatoes and water. Cover and boil gently over medium heat 20 minutes.

    2. Meanwhile, in skillet, cook sausage until most of the fat is rendered out. Drain and reserve.

    3. When potatoes are tender, mash them with a potato masher in the pot. Add sausage to the soup, and then add the kale. Simmer 5 minutes. Add remaining olive oil and season to taste with salt and pepper. Ladle into bowls and serve.

    Nutritional information per 1 1/2-cup serving:

    Calories 239 (58 percent from fat); fat 15.4 g (sat 4 g, mono 8.9 g, poly 1.5 g); protein 9 g; carbohydrates 18 g; fiber 2.4 g; cholesterol 19 mg; sodium 565 mg; calcium 93 mg.



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