El Bullitt Portuguese Vegetable Hot Pot Recipes

EL BULLITT ( PORTUGUESE VEGETABLE HOT-POT)

Steps:

• Bring to a rolling boil enough salted water or stock in a large stockpot to cover the vegetables (stock is preferable).
• Add the vegetables to the boiling liquid in the order given, bringing the broth back to a boil each time (should take about 20 minutes to get everything added).
• Drain everything in a colander (reserving the cooking liquid) as soon as the vegetables are tender and run them under cold water to stop the cooking process.
• Crush the garlic in a mortar and pestle with 1/4 teaspoon salt.
• When it's pounded to a paste, start adding the oil in a thin stream.
• Keep pounding with the pestle and trickling in the oil until the mixture is good and thick.
• Add a drop of lemon juice to sharpen the flavor.
• The broth and vegetables may either be served together in a bowl or separately.
• If serving them together, pass the aioli around for people to stir in as much as they please.
• If serving separately, use the aioli as a side dip for the vegetables.
• Serve with slices of good bread.

INSTANT POT CALDO VERDE

Steps:

• Pour oil into cooker insert and select "Sauté." When it's hot, add sausage and cook, stirring occasionally, until browned in places, about 5 minutes. Pour off excess fat, add kale, potatoes, onion, and garlic, and stir to coat. Season with salt and pepper, then add bay leaves and 6 cups water. Stir to combine, then turn off cooker.
• Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 6 minutes at high pressure.
• As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Taste and add more salt, if needed. Divide among bowls and serve.
• Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.
• Cooks' Note: To make it vegetarian/vegan, substitute cooked butter beans or chickpeas for the sausage and add a pinch of smoked paprika.