8/12/2010

Emme's Caldo Verde with Sautéed Calamari and Bacon




Like I've previously told you all, Brazilian cuisine has tons of outside influence. Portuguese being one of the strongest of influences, I wanted to prepare something that would pay homage to the Portuguese. Of course the first thing that comes to mind when thinking of Portuguese cousin is a dish featuring Bacalhau, the staple Portuguese fish, salted cod. Althoug I love Bacalhau, I wanted something quick and easy, that didn't require soaking in water for a day! I decded to make my version of a Caldo Verde, a popular Portuguese soup that has also made its mark in Brazil and other parts of the world.







Caldo Verde traditionally consists of collard greens, onions, potato, and chouriço. It is all simply seasoned and simmered together with broth or water to produce a light, refreshing soup.

I am a huge collard green fan, so when I was introduced to this deliciously simple soup by my mother, I fell in love. I have made the traditional version many times, but recently I decided to give it a little bit of a twist. Instead of using the traditional linguiça or chouriço, I decided I wanted to top it off with some lightly sauteed calamari. I still wanted a bit of a smoky flavor so I threw in a little bit of bacon when sautéing the calamari. I felt that this variation needed a little bit more depth than the traditional one, so I made it more of a thick soup.






The result was amazing! Not only did the color turn out beautiful and bright, but the flavors were so complex for a soup that took less than 15 minutes to make. Sometimes the simplest recipes are the best!

2 comments:

Magic of Spice said...

Wow, gorgeous color...Lovely!

Damaris said...

I really want the recipe for this. It looks so good.