You may well ask: “Why direct action? Why sit ins, marches and so forth? Isn’t negotiation a better path?” You are quite right in calling for negotiation. Indeed, this is the very purpose of direct action. Nonviolent direct action seeks to create such a crisis and foster such a tension that a community which has constantly refused to negotiate is forced to confront the issue. It seeks so to dramatize the issue that it can no longer be ignored. My citing the creation of tension as part of the work of the nonviolent resister may sound rather shocking. But I must confess that I am not afraid of the word “tension.” I have earnestly opposed violent tension, but there is a type of constructive, nonviolent tension which is necessary for growth. Just as Socrates felt that it was necessary to create a tension in the mind so that individuals could rise from the bondage of myths and half truths to the unfettered realm of creative analysis and objective appraisal, so must we see the need for nonviolent gadflies to create the kind of tension in society that will help men rise from the dark depths of prejudice and racism to the majestic heights of understanding and brotherhood. The purpose of our direct action program is to create a situation so crisis packed that it will inevitably open the door to negotiation.
Martin Luther King, Jr., Letter from a Birmingham Jail
I am not a vegetarian but I don’t usually cook meat when eating at home. Back in grad school I had a CSA and they would put a recipe in with every box (along with some news from the farm). One week it was a recipe for Portuguese kale soup, or caldo verde, and I remember it being delicious. Since the weather has been getting cold here I decided last night to make a batch to keep we warm during the last week of classes. When I went to the store to pick up the chorizo, however, I thought it would be more fun (and easier to share) to make a vegetarian version — that way I could use up my shiitake mushrooms too!
The proportions are not too fussy — it depends on how starchy/soupy you want it.
Vegan Caldo Verde
2 vegan chouriço (or chorizo) sausages, sliced
12 shiitake mushrooms, sliced (should cook down to same volume as chorizo)
1/2 – 1 lb potatoes, diced (chunk size based on how you want to eat it)
1 onion, sliced
2 cloves garlic
6 cups liquid (used a 1:2 mix of veg. broth and water)
1 lb kale, shredded (thin slices are more traditional, but laziness wins often)
salt and pepper
- Using a soup pot or dutch oven, brown sausage slices in olive oil (you don’t need too much), remove and set aside. Add additional oil if needed and cook shiitakes until they lose their liquid. Remove those too.
- Add additional oil and cook onion (with a little salt) until translucent, then add garlic and cook until aromatic (be sure not to burn).
- Add potatoes and mix to coat, then add broth (make sure you cover the vegetables, add more if needed), cover, and bring to a boil. Uncover and reduce to a simmer until the potatoes are cooked through (15 min or maybe longer depending on the variety and size of your dice).
- (Optional) Use an immersion blender to partially puree some of the onion/potato mixture to thicken the soup.
- Add mushrooms and chorizo. Return to a boil.
- Add kale and cook down, around 5 minutes. Be sure not to overcook the kale. Grind generous amounts of pepper and mix in.
If you are feeling fancy you can add some additional spice by adding pimenton ahumado (smoked paprika) or other spicy element. I purposefully diluted the broth so that the mushrooms and spices in the chorizo could lend some flavor. I think you could also cook some more chorizo and garnish the bowl with a slice or two of browned chorizo in the middle. The mix of mushrooms and chorizo adds some textural interest and additional flavor, I think. Perhaps a little soy sauce in there would help up the umami.
I have no idea how many portions this makes, but I am guessing it’s at least 4-6 servings for me. Appetites vary of course.