Caldo verde (Portuguese 'green broth')

Crunchy greens, soft potatoes and chewy tofu are immersed in a paprika infused broth in this take on a traditional Portuguese soup which was inspired by the recipe by the celebrity chef duo known as the Hairy Bikers. Although there are several components, it makes a complete and satisfying meal. 

Servings: 2

Ingredients

3 small potatoes, cut into small (about 1cm) cubes

4 cloves of garlic, finely chopped

1 medium onion, finely chopped

2 handfuls/about 100g kale, roughly chopped ( I used half a pack of ready to use chopped mixed kale)

100g tofu, cubed (about 1-1/2 cm)

2 teaspoons paprika

1-1/2 teaspoons soya sauce

A pinch of chilli powder

1 bay leaf

1/2 teaspoon olive oil

Salt, to taste

Method

1.   Steam or microwave the kale for 5-6 minutes, until tender-crisp and bright in colour.

2.   Finely shred the cooked kale.

3.   Toast the tofu cubes over a medium heat in a non-stick frying pan/skillet/griddle for about 4-5 minutes on each side, until browned on both sides.

4.   Take the pan off the heat, add the soya sauce, paprika and chilli powder and toss to coat the tofu with the flavourings.

5.   Meanwhile, heat the oil in a pan over a low heat and saute the onion for about 5-6 minutes, until softened and translucent.

6.   Add the potatoes and tofu and cook for a minute, stirring continuously to prevent burning.

7.   Add 2 cups/500 ml water, increase the heat to bring to the boil, then lower the heat and cover and simmer for 10 minutes until the potatoes are cooked.

8.   Before adding the water you can swirl in around into the pan used for the tofu to mix in any spices sticking to pan, for a more richly flavoured broth.

9.   Add the kale and mix well, lightly mashing some of the potato cubes with the back of your spoon.

10.    Add salt to taste, bearing in mind that soya sauce can be quite salty and serve hot.

 

Cajun colcannon

Sweet potatoes and black beans take the place of potatoes in this spiced up version of the traditional Irish recipe (see this post), inspired by the cuisine of the American South. 

 Servings: 2

Ingredients
1/2 onion, finely chopped
A 400g can of black beans (about 1 cup cooked black beans)
2 cloves of garlic, finely chopped
1 large sweet potato
2 handfuls/about 100 g kale
1/2 teaspoon oil
2 teaspoons paprika
2 teaspoons cumin 
1/2 teaspoon dried thyme
1/4 teaspoon chilli powder 
1/4 teaspoon wholegrain mustard (optional)
1-2 slices of pickle jalapeno, chopped (optional) 
2 teaspoons lime/lemon juice
Salt and black pepper, to taste

Method

1.   Microwave the sweet potato until soft to squeeze, peel and dice.

2.   Steam or microwave the kale for 5-6 minutes until tender-crisp and bright in colour.

3.   Finely shred the kale.

4.   Heat the oil over a medium heat and saute the onion and garlic for about 7-8 minutes, until soft.

5.   Add the paprika, cumin, thyme, chilli powder, mustard and black beans and cook for 2-3 minutes, stirring continuously to prevent burning.

6.   Add the sweet potatoes, lime juice and salt and plenty of freshly ground black pepper to taste.

7.   Take off the heat, mash the potatoes and beans well and mix in the kale and jalapenos (if using).

8.   It can be served hot on its own but also makes a tasty burrito, wrapped in a tortilla along with salad leaves and some lime juice.

Aubergine and greens on toast

After requests to include simple recipes with a minimum of ingredients, I decide to make this vegetarian version of a sandwich recipe by celebrity chef Nigel Slater. It takes only between 15-20 minutes to prepare and cook. You can make it in larger quantities for several servings and eat it hot or at room temperature. As ciabatta bread is quite thick I made open sandwiches in order have a substantial amount of filling compared to bread. If you prefer a sandwich, split the ciabatta into four slices rather than halves and fill them with the vegetables. Of course you can also use other bread or pitta bread.


Servings: 1

Ingredients
1 small bunch greens, roughly chopped (try to use hearty greens like collards, kale, chard or other seasonal greens; the greens I used were simply labelled 'baby greens' but they rather resembled collards)
1/2 teaspoon olive oil
1/2 large aubergine, thinly sliced diagonally
1/2 onion, sliced
3 cloves of garlic (use only 1 or 2 if you prefer)
1/2 teaspoon paprika
Salt to taste
1 ciabatta bread roll or chunk of a ciabatta loaf (or other bread of your choice)

 Method

1.  Heat a non-stick or lightly oiled shallow frying pan/griddle/skillet over a medium heat and cook the aubergine slices for about 3-5 minutes on each side, until browned and slightly charred on both sides.
2. Heat the olive oil in a pan and saute the onion and garlic for about 2 minutes, then add the greens and cook for about 3 minutes. 
3. Combine the cooked aubergines with the other vegetables and add the paprika and salt to taste.
4. Split the ciabatta into halves, toast and serve topped with the aubergines and greens.

Greens 'n' beans patties

Here is another recipe from my sister. Green vegetables and beans, especially black-eyed beans or peas, are a classic combination from the Southern United States. The dish Hoppin’ John is a stew made of beans and greens that is supposed to bring good fortune in the coming year if eaten on New Year’s Day.  This recipe gives the ingredients an Italian spin with the addition of olives and herbs and they are made into patties instead of a stew. New Year may be two weeks past but that is no reason not to eat this medley of creamy beans, zesty herbs and olives, and hearty greens. 

Servings: 3 (about 6 patties each)

Ingredients

About 2-1/2 cups cooked black eyed beans

Two handfuls of finely chopped kale

1 teaspoon olive oil

2 cloves of garlic

1 onion, finely chopped

2 tablespoons parsley, finely chopped

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried mixed Italian herbs

10 green olives, finely chopped

Salt and black pepper to taste

Toasted bread, to serve (optional)

Method

1. Mash the beans until they reach a consistency like roughly mashed potatoes so that they can be formed into patties with your hands.

2. Heat the olive oil in a pan over medium heat and sauté the garlic and onion and add the dried herbs.

3. Add the kale and cook until kale is tender and add salt and pepper.

4. Add the parsley and olives and the mashed beans, combine well and take off the heat.

5. Heat a flat frying pan/skillet/griddle. Shape the mixture into approximately 18 round patties and cook 3-4 minutes on each side until browned. Serve hot on their own, or with bread and/or desired sauces or garnishes.