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Verde Recipe Up: Other Recipes
No, I'm not obsessed with kale, but I just happened to have these recipes on-line. I do miss the Boston Phoenix now that I live in California.
Italian Pork Chops with Kale
Boston Phoenix ca. 1987
4 servings
2 lbs (1 kg) kale
1/4 cup (60 mL) olive oil
1 large peeled clove garlic
4 thick pork chops
2 teaspoons (10 mL) fennel [key!]
1 cup (236 mL) hot water
1 tablespoon (15 mL) tomato paste [I use an entire small can]
Soak kale and rinse it vigorously. Simmer kale for 20 mins with salt in large pot.
While kale is cooking, heat oil in large fry pan. Add garlic and cook for 2 mins over low heat. Add pork chops and saute for 5 mins on each side. Season to taste with salt, pepper, and fennel seed.
Dissolve tomato paste in hot water and add. Cover and cook on low for 30 minutes.
Add tomato sauce to kale. Cover and cook for another 10 minutes.
I serve this over mashed potatoes or rice.
Note: I use more garlic!
Caldo Verde
Boston Phoenix
ca. 1986; a Portuguese recipe
Serves four to six
1 large yellow onion, peeled and minced fine
1 large garlic clove, peeled and minced
4 tablespoons (60 mL) olive oil
6 large potatoes
2 quarts (2 L) cold water
6 ounces (170 g) chorizo or similar [I like Silva
linguiça]
2 1/2 teaspoons (12.5 mL) salt
1/4 teaspoon (1 mL) pepper
1 lb (0.5 kg) kale
Saute the onion and garlic in 3 T (45 mL) oil. Add potatoes and saute, until they begin to color. Add water, cover, and boil gently for 20 minutes until potatoes are mushy. Fry the sausage in a skillet and drain. Add the sausage, salt and pepper to kale. Simmer 5 minutes. Mix in remaining olive oil. Serve with dark bread.
Note: I use a lb (1/2 kg) of sausage and more garlic.
