Caldo Verde

The Basque have been one of the longest, continual users of the cast iron camp oven. Dick Stucki discovered it at a Basque, sheep herding camp one summer, in the mountains of Utah. He toke home the method to his Scout troop, and dutch oven cooking came back to life. Here is a simple Basque.

Caldo Verde
Potato and Kale Soup

1/2 pound linguica, or Chorizo
4 medium potatoes, pared and cut into 1/2 " cubes
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh kale

Heat 6 cups water in a 12" dutch oven over 12 charcoals just until simmering. Add sausage and simmer 10 minute. Remove sausage and, drain and cut into thin slices. Return water to a boil. Add potatoes and cook 10 to 15 minutes. Remove oven from heat. Mash potatoes in liquid in oven. Replace oven over heat. Add oil, salt and pepper. Rinse kale thoroughly under cold running water, remove stems and any bruised leaves, Tightly roll up handful of leaves and cut into fine shreds, then repeat until all kale is shredded. Add kale to the potatoes in the oven. Bring back to a boil. Place on lid, with 15 charcoals on it. Open to stir frequently. Boil about 10 minutes. Add sausage slices and boil 5 minutes more. Serve. Serves 6 cups or 3 bowls.