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By Root 822 0

to have a version of potatoes and greens-caldo verde is Portugal’s offering. Although it’s traditionally flavored with sausage, we’re using some braised tempeh tossed in at the end and fennel seed for that sausage-y flavor. I love this recipe because it’s got everything you need to make a complete dinner, it’s the “meat and potatoes” of soups, only with a healthy dose of green thrown in. If you’re just easing into the world of leafy greens, then this is a delicious and easy way to do it. I used green chard (because, you know, verde means “green”), but you can use lacinato kale, regular kale, or even cabbage.

SOUP:

1 teaspoon olive oil

1 small onion, diced small

3 cloves garlic, minced

1½ teaspoons fennel seeds, crushed

1 teaspoon dried thyme

½ teaspoon red pepper flakes

Several pinches of freshly ground black pepper

½ teaspoon salt

4 cups vegetable broth

1½ pounds Yukon Gold potatoes, scrubbed and cut into

½-inch chunks

1 bunch chard, coarse stems removed, shredded (see tip)

TEMPEH:

1 (8-ounce) package tempeh

2 tablespoons tamari

½ teaspoon olive oil

1 tablespoon freshly squeezed lemon juice

PREPARE THE SOUP:

Preheat a 4-quart pot over medium heat. Sauté the onion in the olive oil for 5 to 7 minutes, until softened. Use nonstick cooking spray if needed. Add the garlic, fennel, thyme, red pepper flakes, a few pinches of black pepper, and the salt, and cook for a minute more. Pour in the vegetable broth and add the potatoes. Cover and bring to a boil. Once boiling, lower the heat and let simmer (still covered) for about 20 minutes, or until the potatoes are tender. In the meantime, make the tempeh (directions to follow).

TIP

To shred the chard, remove the coarse stems, then layer the chard leaves into a pile. Roll the pile up into a tube, then thinly slice.

Use an immersion blender to blend about three-quarters of the soup; it should be creamy with some whole chunks of potatoes. If you don’t have a immersion blender, then transfer about three-quarters of the soup to a blender and puree, lifting the lid after a moment to let the steam escape, then add it back to the soup.

Mix in the chard. Let the soup simmer for about 5 minutes, until the chard is soft. Mix in the tempeh, taste for salt, and serve.

PREPARE THE TEMPEH:

In a sauté pan, crumble the tempeh and add enough water to almost cover it. Cover the pan and, over high heat, steam the tempeh until most of the water is absorbed, about 10 minutes. Drain the remaining water and add the rest of the ingredients. Cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes. Set aside until ready to add to the soup.

Manhattan Glam Chowder

SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 40 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 150

Calories from fat: 25

Total fat: 2.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 29 g

Fiber: 5 g

Sugars: 16 g

Protein: 4 g

Cholesterol: 0 mg

Sodium: 310 mg

Vitamin A: 240%

Vitamin C: 35%

Calcium: 6%

Iron: 10%

Boston and New York will catfight over almost anything—not just baseball but soup, too. Manhattan clam chowder is tomato based, rather than cream based as they do in New England. I grew up slurping bowlfuls of this soup whenever it was on the diner menu, not out of NYC patriotism but because it was irresistibly delicious. I was never a big fan of seafood, but the mellow ocean flavor of nori is just right and not at all overpowering. In Glam Chowder the clams are left alone and a few shiitake mushrooms stand in, giving the soup that expected occasional chewiness. Garnish with a crumbled saltine-type cracker for authenticity.

2 teaspoons olive oil

1 small onion, diced small

2 ribs celery, sliced thinly

3 cloves garlic, minced

Several pinches of freshly ground black pepper

½ teaspoon salt

¼ pound shiitake mushrooms, sliced ½ inch thick

2 bay leaves

2 teaspoons dried thyme

2 sheets nori

1 pound Yukon Gold potatoes, cut into ½-inch chunks

1 (15-ounce) can diced tomatoes

2 cups vegetable broth

1 teaspoon agave nectar