...so, I'm cooking Spring Greens! Not a deliberate act of culinary defiance you understand, it's just I had a huge bag full of Spring Greens in my fridge that have been crying out for use.
However, people do tend to overlook the humble Spring Greens, simply because they don't have the fancy purple flowers or are under the misconception that it tastes just like cabbage. This is a huge shame because, in my opinion, the Spring Greens have a richer yet Spring-like flavour than the Sprouting Broccoli. Broccoli is Broccoli after all.
This particular Brassica are very tender, and when finely chopped, require little more than 3 or 4 minutes rapid boiling to retain their vivid emerald colour and slight chewiness.
Not only this, but they are high in Vitamin C, Folic Acid and fibre, so are an excellent source of nutrition. Kids that normally balk at cabbage might also prefer this milder version.
Because Paul and I are always trying out different recipes, we like to to take the odd evening out, to allow the equilibrium of our stomachs to return to normal. So, I had already decided to make soup last night.
Soup is the great restorer, sometimes it seems that there is no problem that can't be solved at the bottom of a soup bowl. Of course, this isn't true, but for those few minutes that you spend supping nourishing broth, you can at least dream that it is.
This simple recipe, - just three ingredients - comes from Elisabeth Luard's wonderfully evocative book, The Food of Spain and Portugal and is called Caldo Verde or Green Broth. Traditionally it would use a Portuguese Brassica, Galegas, but the recipe suggested using Curly Kale or Spring Greens.
The key to the success of the dish, according to Luard, is cutting the greens "as fine as angels hair" to ensure that it is not tough, and this is the only time-consuming part of the recipe.
The final flavour, despite the minimal ingredients, is a delicately flavoured broth, which reminded me of something my mum used to feed me when I was poorly as a child. It has a peppery yet, comforting flavour, slightly starchy, from the potatoes, with the ferrous tang of the greens and a final grind of of sea salt.
The final flavour, despite the minimal ingredients, is a delicately flavoured broth, which reminded me of something my mum used to feed me when I was poorly as a child. It has a peppery yet, comforting flavour, slightly starchy, from the potatoes, with the ferrous tang of the greens and a final grind of of sea salt.
The whole broth is brought together with a large slug of Olive Oil and served with nothing more than some crusty bread and perhaps a few dots of pepper sauce on the top.
N.B. I missed last weeks Weekend Herb Blogging but I am right back on track this weekend with this delicious, nutritious soup. This weekends event is being held by the lovely Katie over at Thyme for Cooking. Thanks Katie!
CALDO VERDE serves 4
CALDO VERDE serves 4 Ingredients:
4 Potatoes, floury, peeled and diced
1 Large Onion, peeled and finely sliced
450g Spring Greens (or Curly Kale) cut finely
Salt and Pepper
2 Tablespoons Olive Oil
METHOD:
Put 2 litres of water (the original recipe suggests Spring Water, but I used tap) in a large pan, with the diced Potatoes and sliced Onions, bring up to the boil and then add plenty of salt.
Turn down to a brisk simmer and cook until the potatoes are totally tender. Mash some of the potatoes into the broth to thicken it, add some salt and pepper and the olive oil. Bring up to the boil again and add the finely chopped Brassica. Rapidly boil for about 4 minutes. Turn off the heat and taste once more for seasoning. Serve, steaming hot, in large bowls with some bread and pepper sauce.
Turn down to a brisk simmer and cook until the potatoes are totally tender. Mash some of the potatoes into the broth to thicken it, add some salt and pepper and the olive oil. Bring up to the boil again and add the finely chopped Brassica. Rapidly boil for about 4 minutes. Turn off the heat and taste once more for seasoning. Serve, steaming hot, in large bowls with some bread and pepper sauce.
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