Fresh Cannabis Leaf Caldo Verde

  • 2 tablespoons infused olive oil*
  • 2 tablespoons olive oil
  • 2 small sweet onions, diced
  • 10 cloves garlic, minced
  • 6 medium white potatoes, diced
  • 2 quarts chicken stock
  • 2 quarts water
  • 2 tablespoons sea salt flakes
  • 1 tablespoon freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • 2 pounds kale, trimmed, roughly chopped
  • 2 pounds linguica sausage, cut into ½-inch rounds
  • 2 cups fresh cannabis fan leaves, roughly chopped
  • 1 gram water-soluble CBD isolate
  • Crusty artisan bread
Heat oils in large saucepan. Add onions and garlic; cook, stirring, until soft but not brown, 3 to 4 minutes. Add potatoes, stock, water, salt, pepper and pepper flakes; heat to boil. Lower heat; simmer until potatoes are tender, 30 to 35 minutes. Add large handful kale; stir until wilted. With immersion blender, blitz to a rustic puree. Meanwhile, fry sausage until lightly browned, 6 to 8 minutes; drain and add to soup. Simmer 20 minutes. Stir in remaining kale and cannabis leaves; cook until tender, 6 to 8 minutes. Adjust seasoning; stir in CBD isolate. Serve hot with bread. Makes 6 servings, each about 30.4 mg THC based on a 15 percent strain. *Get the recipe for infused olive oil here. Recipes courtesy of chef Sebastian Carosi Photography by Eva Kolenko  

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