Caldo Verde
By Marge Perry & David Bonom
In less than 30 minutes, you can have this hearty, robustly flavorful meal-in-a-bowl soup on the table.
INGREDIENTS
- chopped fresh kale
- cured chorizo sausage
- Extra Virgin Olive Oil
- garlic cloves
- ground black pepper
- Low-sodium chicken broth
- medium onions
- Russet potatoes
- Salt
DIRECTIONS
- Combine the potatoes and chicken broth in a large saucepan over medium-high heat. Bring to a boil and cook until the potatoes are tender, 12-15 minutes. Coarsely mash potatoes in the broth and reserve.
- Heat the oil in a 5-quart saucepan over medium-high. Add the onion, garlic and chorizo sausage and cook, stirring occasionally, until the onions are softened, about 6-7 minutes. Stir in the kale and cook until just wilted, about 3 minutes. Add the potato mixture, bring to a boil, reduce heat to medium and simmer, uncovered, until the kale is tender, about 5 minutes. Season with the salt and pepper.
