Update recipe for Caldo Verde
This commit is contained in:
Andrew Miner
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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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