95 lines
3.1 KiB
Plaintext
95 lines
3.1 KiB
Plaintext
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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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="final.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 |