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Portuguese Caldo Verde with Cannellini Beans

Contributed by: Sheryl & Mel London

Sweet onion, sausage and beans; a great dish for dinner.

  • 1/4 - tsp Pepper
  • 3/4 - lb Kielbasa Sausage
  • 1/4 cup Olive Oil
  • 1 Large Sweet Walla Onion, chopped
  • 2 Cloves Garlic, finely minced
  • 4 Yukon Gold or Red Potatoes
  • 8 cups Chicken or Vegetable Stock
  • 12 cups Collard Greens or Kale, trimmed and chopped
  • 3/4 tsp Sea Salt
  • 2 cups cooked Cannellini Beans

Directions

Follow basic bean recipe for cooking raw beans.

Pierce the sausage, cover with water in a saucepan and bring to a boil Then lower the heat and simmer for 5 minutes to remove excess fat. Drain, discard the water, slice the sausage into 3/4" slices and reserve.

In a 7-quart Dutch oven, heat the oil, add the onions and garlic and stir, sauteing for 2-3 minutes. Drain; add cubed potatoes and cook for 1-2 minutes. Add the stock and bring to a boil, then lower the heat and simmer for 15-20 minutes.

Crush the potatoes lightly in the pot using a potato masher. Add the shredded greens and simmer for 15 minutes more; add the cooked beans and reserved sausage and season with salt and pepper.

*Baking potatoes should NOT be used; they disintegrate too easily rather than
maintaining their shape when lightly crushed.

Makes 8 servings.
Portuguese Caldo Verde with Cannellini Beans

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Products Used in this Recipe

Sea Salt
 Baking Aids
Sea Salt
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Cannellini Beans
 Grains Beans Seeds
Cannellini Beans
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Nutritional Information

Serving Size: 1 Serving (591g) Amount Per
Serving 		% Daily
Value
Calories 370  
Calories from Fat 90  
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat g %
Cholesterol 20mg 7%
Sodium 1140mg 48%
Potassium g %
Total Carbohydrate 53g 18%
Dietary Fiber 9g 36%
Sugars 7g 0%
Protein 18g 36%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.