The Unicorn cooks brings you a dish from Portugal. In Portugal, this scrumptious soup will get its wealthy inexperienced colour from finely shredded Galician cabbage, which is bought within the out of doors markets there. Kale, available in supermarkets, makes a nice substitute.
2 tablespoons olive oil
1 giant onion (12 ounces), chopped
3 garlic cloves, finely chopped
2 1⁄ 2 kilos all-purpose potatoes (8 medium), peeled and lower into 2-inch items
2 cans of Rooster broth
3 cups water
1 teaspoon salt
1⁄4 teaspoon coarsely floor black pepper
1 pound kale, robust stems and veins trimmed and leaves very thinly sliced
Instructions:
1. In 5-quart Dutch oven, warmth oil over medium warmth. Add onion and garlic; cook dinner till onion is golden, about 10 minutes. Add potatoes, broth, water, salt, and pepper; warmth to boiling over excessive warmth. Scale back warmth; cowl and simmer till potatoes are tender, about 20 minutes.
2. Mash potatoes in broth, retaining potatoes lumpy.
3. Stir in kale; simmer, uncovered, till kale is tender,5 to eight minutes. Makes about 10 cups or 5 foremost dish servings.
