Caldo Verde with Marinated Hakurei Turnips

For the Caldo Verde

1/8 cup olive oil, in all
1 cup chopped ramps
2 Tbl green garlic, chopped
2 cups sweet potatoes, peeled and diced small, blanched till tender
2 quarts chicken stock
6 ounces Chorizo
Salt and black pepper
1 pound kale/chard, washed, trimmed of the thick stems and thinly sliced

  1. Sauté the sausage in olive oil till cooked through, add ramps and green garlic, and cook till just becoming translucent, not browned
  2. Add chicken stock and sweet potatoes, and cook till potatoes are fall apart soft, lightly mash them with spoon in the pot
  3. Add the chard/kale, and cook just till softened, but still vibrant green
  4. Season with salt/pepper to taste

For the Marinated Turnips

1 cup Hakurei Turnips or spring radishes, sliced thin
2/3 cup red wine vinegar
1 Tbl sugar
1 tsp red chili flake
1 Tbl honey
1 Tbl salt
1 tsp paprika

  1. Whisk together vinegar, honey till emulsified, then whisk in all other ingredients, pour over sliced radishes, and let sit for 20 minutes.