For the Caldo Verde
1/8 cup olive oil, in all
1 cup chopped ramps
2 Tbl green garlic, chopped
2 cups sweet potatoes, peeled and diced small, blanched till tender
2 quarts chicken stock
6 ounces Chorizo
Salt and black pepper
1 pound kale/chard, washed, trimmed of the thick stems and thinly sliced
- Sautรฉ the sausage in olive oil till cooked through, add ramps and green garlic, and cook till just becoming translucent, not browned
- Add chicken stock and sweet potatoes, and cook till potatoes are fall apart soft, lightly mash them with spoon in the pot
- Add the chard/kale, and cook just till softened, but still vibrant green
- Season with salt/pepper to taste
For the Marinated Turnips
1 cup Hakurei Turnips or spring radishes, sliced thin
2/3 cup red wine vinegar
1 Tbl sugar
1 tsp red chili flake
1 Tbl honey
1 Tbl salt
1 tsp paprika
- Whisk together vinegar, honey till emulsified, then whisk in all other ingredients, pour over sliced radishes, and let sit for 20 minutes.