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Calde Verde (Emeril)


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  • 2 lbs potatoes, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • Salt and pepper
  • Water, to cover
  • 1 lb kale
  • 2 to 3 tbsp olive oil
  • 1 lb chourico



Step 1

In a large sauce pan, add potatoes, onions, and garlic. Season with salt and pepper. Cover with water and boil. Reduce to a simmer and cook until potatoes are tender (15-20 mins).

Cut kale into very thin strips. Use a hand masher to mash potatoes until smooth. Add kale and cook until it starts to wilt. Stir in olive oil. In a sauté pan, sear the sausage for a couple of minutes per side. Remove the sausages and set aside for a few minutes before slicing. Add sliced sausage before serving.

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