This hearty greens and roots soup is inspired by a classic Portuguese dish called caldo verde (green broth). We've axed the traditional fatty linguica sausage yet managed to keep the savory floavor intact by opting for thinly-cut ribbons of sirloin beef, seasoned to perfection with dried herbs and fresh garlic.
1/2 lb beef sirloin cut into 1/2 inch thick ribbons
1 bunch kale tough stems removed, leaves coarsely chopped
Directions
1. In a medium pot, adds eggs and enough cold water to cover. Place on high heat, cover and bring just to a boil. Reduce heat to medium and cook for 10 minutes. Immediately remove from heat and fill pot with cold water to prevent eggs from cooking further. Drain water and refill pot with cold water. Set aside until cool enought to handle, about 5 minutes.
2. In a large stockpot, heat oil on medium low for 1 minute. Add garlic and saute, stirring occasionally, for 3 minutes or until fragrant and soft. Add broth and 2 1/2 cups water. Stir in oregano, thyme and pepper, increase heat to high and bring to a boil. Add carrots, potatoes and beets, reduce heat to medium-high and simmer for 5 minutes (reduce heat futher if soup begins to boil).
3. Meanwhile, remove and discard sheels from eggs. Halve or chop eggs and set aside.
4. Add beef and kale to stockpot and simmer for 5 minutes, until beef is cooked through. Remove from heat and divide among serving bowls. Garnish each with egg half or 2 tbsp chopped egg.
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