RISE & SHINE KAUT43 OKC
Believe it or not, there is only a little over two weeks until Thanksgiving! With the largest food holiday in the United States comes the inevitable leftovers.
In the November/December issue Edible Oklahoma City Magazine I was asked to come up with four recipes utilizing holiday leftovers. Besides my Sweet Potato-Cornmeal Waffles, Fisherman's Pie and Green Bean Casserole Frittata with Cranberry Balsamic Glaze (don't knock it until you've tried it) there is also my take on Caldo Verde Soup.
Caldo Verde is a classic, big hug in a bowl Portuguese soup. The soup is traditionally made with potatoes, Portuguese chouriço or linguiça sausage, and finely shredded collard greens or kale.
Me being me, and the holidays being inundated with leftovers, I have come up with a twist to this Portuguese national dish.
Leftover roasted holiday turkey, the raw cauliflower from your mom’s veggie and meat appetizer platter, were the perfect combinations to create my version of Caldo Verde.
Roasting the cauliflower with the Little Bit More spice blend or smoked paprika and cumin, adds a wonderful level of flavor. Along with the cannellini beans, the cauliflower pureed together gives the soup the velvety mouth-feel that the potatoes traditionally do… and it’s marvelous…and not "carby" from potatoes.
Now, remember those of us who are fortunate to have leftovers also need to think about those less fortunate who do not have enough to eat. Not only on Thanksgiving but every day the rest of the year. Please consider donating any unopened canned or packaged foods to local food banks or churches that support hunger and feed the needy.
Ingredients: Serves 6-8
1 pound (about 2 cups) leftover turkey, chopped
8-10 ounces Chorizo or Kielbasa sausage, sliced
2 quarts (8 cups) unsalted chicken or turkey broth
Extra Virgin Olive Oil
1 pound raw cauliflower florets
15.5 ounce can Cannellini Beans, drained
1 medium yellow onion, diced
1 bunch fresh mustard greens, shredded (or 2 cups leftover cooked greens)
4 cloves garlic, smashed and chopped
1/2 cup cilantro, rough chopped
3 Tablespoons In The Kitchen With Scotty "Little Bit More" Spice Blend or 1 tablespoon smoked paprika and 2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
1 large lemon, juiced
Kosher salt and fresh cracked black pepper to taste
- Preheat your oven to 400 degrees. In a bowl toss the fresh cauliflower with 3 tablespoons of olive oil, and the Little Bit More spice. Toss well to coat and pour out onto a sheet pan. Roast in the oven for 15 minutes until tender. Remove and set aside.
- In a small skillet lightly oiled, brown the sliced kielbasa sausage on both sides. Remove, cool, and dice.
- In a heavy bottom soup pot, add a few “glugs” of olive oil and heat. Add the diced onion and sauce to tender. Add in the chopped garlic and red pepper flakes. cook slowly for three minutes. To the pot add the roasted cauliflower, the drained cannellini beans, and the chicken stock. Bring the soup to a boil then down to a slow simmer. Cook for 20 minutes covered.
- With a hand-blender, puree the contents of the soup until smooth. For a food processor, pull out all the solids with a slotted spoon and process until smooth. Add back to the broth and keep simmering on low.
- To the soup add the diced leftover turkey, diced kielbasa sausage, cilantro, and shredded (or cooked) mustard greens. Simmer for 15 minutes.
- Pour in the fresh lemon juice and mix. Season with salt and fresh black pepper to taste.