kale Archives - Taste With The Eyes

Caldo Verde with Kale and Collards

A bowl of Caldo Verde is more than just food—it’s a taste of Portugal’s soul and tradition. This beloved soup, meaning “green broth,” originates from the northern Minho region but has become a cherished staple across the country.

Tender collard greens and kale swirl in a silky, potato-based broth, giving the dish its earthy green color. Garlic and onion deepen the flavor, while coins of sausage bring just the right balance of rich savory, smoky, and slightly spicy notes.

The finishing touch? A drizzle of golden olive oil for richness and aroma, with smoked sea salt, freshly ground pepper, and a squeeze of lemon to round it all out.

Traditionally, caldo verde is made with Galician or Portuguese cabbage (couve galega), which is similar to collard greens. However, since this specific cabbage is harder to find outside of Portugal, collard greens are often used as a substitute. That said, many modern versions use kale because it is more familiar, widely available, and has a reputation as a “superfood.”

So, while collards are closer to tradition, kale is a common alternative. This recipe features both, adding collard’s nutty-earthy flavors and silky texture while kale brings fresh peppery notes and a more chewy al-dente texture.

Additionally, the traditional sausage used in caldo verde is chouriço or linguiça, both of which are Portuguese smoked sausages with a garlicky, slightly spicy, and paprika-rich flavor. Here, Andouille sausage is a bit spicier but works very well as a substitute for the harder-to-find authentic Portuguese sausages.

Caldo Verde

Caldo Verde Recipe

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Alaska Sablefish, Two Ways

Alaska Sablefish

Alaska Sablefish, Two Ways

Crispy-Skin Sablefish, Spicy Garlic Mayonnaise
Sautéed Kale with Yukon Gold Potatoes

Alaska Sablefish with Miso

Broiled Miso Sablefish over Lemon Ponzu Olive Oil
Grated Daikon, Lemon, Chives

This glorious sablefish was caught by Alaskan Fishing Vessel F/V Alitak. A simple preparation with a minimum of ingredients lets the silky-rich texture and buttery flavor shine through.

Found only in the Northern Pacific Ocean, Sablefish aka Black Cod is relatively abundant and harvested with methods that cause little damage to habitat and other marine life. For both taste and sustainability, sablefish can’t be beat!

Pan-seared to achieve a crispy skin, or broiled to achieve a caramelized crust – each of these sablefish preparations are equally stellar.

Alaska Sablefish Recipes

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Turkey Soup with Tortellini and Kale

By the third or fourth day after Thanksgiving I am about ready to look at turkey again. I buy a good-sized turkey for our crowd and we usually serve another protein like roast beef, so when I carve the bird for Thanksgiving dinner I don’t have to worry about slicing every bit of meat off the bones. The carcass usually has a good amount of meat left on it – ideal for a rich flavorful turkey stock and the eventual annual soup.

Craving pasta and greens after the holiday, cheese tortellini and lots of curly kale were the perfect ingredients for this year’s turkey soup.

Turkey Soup with Tortellini and Kale Recipe

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Kimchi Stew with Kale, Pork, and Silken Tofu ~ Soondubu Jjigae

My non-traditional version of the popular Korean tofu stew, soondubu jJigae, is flexible. I always start with kimchi and silken tofu, then perhaps add vegetables such as spinach, mushrooms, or daikon; broth can be anchovy stock, chicken stock, or vegetable broth; it can be vegetarian or made with ground pork, beef, pork belly, or seafood; the salty component can come from soy sauce, or fish sauce, or salt; I sometimes add an egg… or not. I make this fast and easy stew often, changing ingredients with whatever is at hand.

I especially like the myriad of flavors, textures, and colors; it’s spicy, silky, and very satisfying. Last night, there was plenty of kale in the fridge, so that went into the stew as well.

My method is somewhat unorthodox too. I always like to cook the meat ahead of time and drain off the excess saturated fat. Then I use the more healthier olive oil to cook the stew. Flavorful toasted sesame oil is used as a finishing oil only, not in the cooking process.

Note: for a more standard version of soondubu jjigae, please visit any of the fabulous Korean bloggers in the side bar below.

Kimchi and Silken Tofu Stew Recipe

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It’s Not Over Yet! Another Farmers Market Summer Salad

Another Farmers Market Summer Salad
Israeli Couscous, Wilted Kale, Grilled Corn, Nectarines
Pickled Red Onion, Fresh Mozzarella, Toasted Pecans

Labor Day has come and gone… it was the official end of summer you say? Not so fast! We still have a bounty of lovely summer produce at our Farmers Market; juicy sweet aromatic nectarines and corn that is at its best just-picked, when it is high in sugar and low in starch. These beauties are the inspiration for this colorful fruit & vegetable summer salad.

Israeli couscous is airy, toasty, and kind of fun. Perfect for summer. This roasted pasta is shaped like little balls, it makes a pasta salad that’s light and not too pasta-y. Fruit and vegetables are the stars, but the couscous makes it into a pleasingly varied and balanced meal. A vibrant healthy meal for summer’s waning hot days…