THE EMERALD CABBAGE-CLOUD

(Our Play on Caldo Verde variant)

THE EMERALD CABBAGE-CLOUD

Ingredients: 400g Collard greens or Kale (finely shredded), 600g Potatoes, 1 Large onion (pureed), 2 cloves Garlic, 1 tsp White pepper, 1 tsp Salt, 1.2L Chicken stock, 50ml Extra virgin olive oil...

Ingredients

  • 400g Collard greens or Kale (finely shredded)
  • 600g Potatoes
  • 1 Large onion (pureed)
  • 2 cloves Garlic
  • 1 tsp White pepper
  • 1 tsp Salt
  • 1.2L Chicken stock
  • 50ml Extra virgin olive oil

Cooking Method

  1. The Architect Fry onion puree and garlic in oil until sweet and golden.
  2. The Bloom Add potatoes and white pepper with a 30ml splash of stock; the heat will release the sharp aromatics.
  3. The Swell Add remaining stock; simmer for 15 minutes. Blitz into a smooth white mist.
  4. The Marriage Add the cabbage; simmer for 3 minutes until wilted but still electric green.
  5. The Final Flourish Finish with a heavy drizzle of raw extra virgin olive oil and a slice of raw chouriço.

Cuisine: Portuguese

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