Update recipe for Caldo Verde
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Andrew Miner
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><h1>Caldo Verde</h1><section class="ingredients"><div class="image"><img src="large.png"></div><div class="list"><table><tr><td>½ cup</td><td>olive oil</td></tr><tr><td>24 oz</td><td>spanish chorizo sausage</td></tr><tr><td>2</td><td>onions (chopped fine)</td></tr><tr><td>8 cloves</td><td>garlic</td></tr><tr><td>½ tsp</td><td>red pepper flakes</td></tr><tr><td>4 lbs</td><td>potatoes (yukon gold)</td></tr><tr><td>8 cups</td><td>chicken broth</td></tr><tr><td>8 cups</td><td>water</td></tr><tr><td>2 lbs</td><td>collard greens</td></tr><tr><td>4 tsp</td><td>white wine vinegar</td></tr><tr><td> </td><td>salt & pepper</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Heat 1 tsp olive oil in a large stock pot over medium-high heat.</td><td>2 min</td></tr><tr><td>2</td><td>Add chorizo and cook until lightly browned.</td><td>5 min</td></tr><tr><td>3</td><td>Transfer the chorizo to a bowl and set aside.</td><td>1 min</td></tr><tr><td>4</td><td>Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper.
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Cook until onion is translucent.</td><td>5 min</td></tr><tr><td>5</td><td>Add potatoes, broth, water and bring to a boil.</td><td>10 min</td></tr><tr><td>6</td><td>Reduce heat and simmer until potatoes and just tender.</td><td>8-10 min</td></tr><tr><td>7</td><td>Transfer 1½ cups of solids and 1½ cups of liquid to a blender and purée.</td><td>5 min</td></tr><tr><td>8</td><td>Add collard greens and simmer.</td><td>10 min</td></tr><tr><td>9</td><td>Stir in chorizo an dsimmer until greens are soft.</td><td>8-10 min</td></tr><tr><td>9</td><td>Add remaining oil to the blender and purée</td><td>1 min</td></tr><tr><td>10</td><td>Turn off the heat and add both the purée and vinegar.</td><td>1 min</td></tr></table></section></body></html>
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<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Caldo Verde</h1><div class="timing">prep 15 min, cook 45 min</div><div class="icons"><div class="icon gluten-free"></div><div class="icon serving"></div>× 8</div><div class="description">This spicy spanish soup packs a full meal (greens, carbs, and protein) into a single bowl.</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">2 tbsp</div><div class="item">olive oil</div></li><li><div class="amount">1½ lb</div><div class="item">chorizo sausage</div></li></ul></div><div class="detail">Add olive oil to a skillet on medium-high heat, and cook the chorizo until browned (about 165°F inside) and set aside in a bowl.</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">2 </div><div class="item">onions (yellow, chopped)</div></li><li><div class="amount">8 clovese</div><div class="item">garlic</div></li><li><div class="amount">½ tsp</div><div class="item">red pepper flakes</div></li><li><div class="amount">1 tsp</div><div class="item">black pepper</div></li></ul></div><div class="detail">Reduce the heat to medium, and, in the same skillet, add the onion, garlic, salt, red pepper flakes, and black pepper. Cook until the onion is golden and translucent. Set the skillet aside.</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">8 cups</div><div class="item">water</div></li><li><div class="amount">8 cups</div><div class="item">chicken broth</div></li><li><div class="amount">4 lbs</div><div class="item">potatoes (cubed)</div></li></ul></div><div class="detail">In a large stock pot, add the water and broth. Bring to a boil, add the potatoes, and cook until they start to turn tender. Then reduce to a simmer and cook until soft.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul></ul></div><div class="detail">Add the onion mix to the stock pot, and mix. Transfer 1½ cups of solids and another 1½ cups of liquids to a blender and set aside.</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">2 lbs</div><div class="item">collard greens</div></li></ul></div><div class="detail">Slice the chorizo into bite-sized pieces and add to the stock pot. Add the collard greens and continue to simmer until the greens are soft and limp.</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">⅓ cup</div><div class="item">olive oil</div></li><li><div class="amount">4 tsp</div><div class="item">white wine vinegar</div></li></ul></div><div class="detail">Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the stock pot.</div></div></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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module.exports = require("../helpers")({
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title: "Caldo Verde",
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timings: {
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prep: "15 min",
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cook: "45 min",
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},
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icons: ["gluten-free"],
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servings: 8,
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description: "This spicy spanish soup packs a full meal (greens, carbs, and protein) into a single bowl.",
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steps: [{
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ingredients: [
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{ amount: 2, unit: "tbsp", item: "olive oil" },
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{ amount: 1+1/2, unit: "lb", item: "chorizo sausage" },
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],
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directions: "Add olive oil to a skillet on medium-high heat, and cook the chorizo until browned (about " +
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"165°F inside) and set aside in a bowl."
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}, {
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ingredients: [
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{ amount: 2, unit: "", item: "onions (yellow, chopped)" },
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{ amount: 8, unit: "clovese", item: "garlic" },
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{ amount: 1/2, unit: "tsp", item: "red pepper flakes" },
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{ amount: 1, unit: "tsp", item: "black pepper" },
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],
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directions: "Reduce the heat to medium, and, in the same skillet, add the onion, garlic, salt, red pepper " +
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"flakes, and black pepper. Cook until the onion is golden and translucent. Set the skillet aside."
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}, {
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ingredients: [
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{ amount: 8, unit: "cups", item: "water" },
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{ amount: 8, unit: "cups", item: "chicken broth" },
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{ amount: 4, unit: "lbs", item: "potatoes (cubed)" },
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],
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directions: "In a large stock pot, add the water and broth. Bring to a boil, add the potatoes, and cook " +
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"until they start to turn tender. Then reduce to a simmer and cook until soft."
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}, {
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directions: "Add the onion mix to the stock pot, and mix. Transfer 1½ cups of solids and another 1½ cups of " +
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"liquids to a blender and set aside."
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}, {
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ingredients: [
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{ amount: 2, unit: "lbs", item: "collard greens" },
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],
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directions: "Slice the chorizo into bite-sized pieces and add to the stock pot. Add the collard greens and " +
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"continue to simmer until the greens are soft and limp."
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}, {
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ingredients: [
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{ amount: 1/3, unit: "cup", item: "olive oil" },
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{ amount: 4, unit: "tsp", item: "white wine vinegar" },
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],
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directions: "Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the " +
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"stock pot."
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}]
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})
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@@ -1,97 +0,0 @@
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doctype html
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html
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head
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link(href="../style.css" rel="stylesheet" type="text/css")
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meta(charset="UTF-8")
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meta(name="viewport" content="user-scalable=no, width=device-width")
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body.recipe
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h1 Caldo Verde
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section.ingredients
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.image
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img(src="large.png")
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.list
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table
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tr
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td ½ cup
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td olive oil
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tr
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td 24 oz
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td spanish chorizo sausage
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tr
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td 2
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td onions (chopped fine)
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tr
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td 8 cloves
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td garlic
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tr
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td ½ tsp
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td red pepper flakes
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tr
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td 4 lbs
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td potatoes (yukon gold)
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tr
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td 8 cups
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td chicken broth
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tr
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td 8 cups
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td water
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tr
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td 2 lbs
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td collard greens
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tr
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td 4 tsp
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td white wine vinegar
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tr
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td
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td salt & pepper
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section.directions
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table
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tr
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td 1
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td Heat 1 tsp olive oil in a large stock pot over medium-high heat.
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td 2 min
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tr
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td 2
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td Add chorizo and cook until lightly browned.
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td 5 min
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tr
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td 3
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td Transfer the chorizo to a bowl and set aside.
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td 1 min
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tr
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td 4
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td
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| Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper.
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| Cook until onion is translucent.
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td 5 min
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tr
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td 5
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td Add potatoes, broth, water and bring to a boil.
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td 10 min
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tr
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td 6
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td Reduce heat and simmer until potatoes and just tender.
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td 8-10 min
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tr
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td 7
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td Transfer 1½ cups of solids and 1½ cups of liquid to a blender and purée.
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td 5 min
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tr
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td 8
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td Add collard greens and simmer.
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td 10 min
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tr
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td 9
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td Stir in chorizo an dsimmer until greens are soft.
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td 8-10 min
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tr
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td 9
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td Add remaining oil to the blender and purée
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td 1 min
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tr
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td 10
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td Turn off the heat and add both the purée and vinegar.
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td 1 min
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