Portuguese Caldo Verde Recipe

Cut chorizo sausage into nice little slices.

Heat 1.5 tablespoons of olive oil in a stock pot over medium heat.

Add the sliced chorizo to the stock pot and brown it to release juices and oils.

Dice 5-6 cloves of garlic and 1 white onion into medium-sized pieces.

Remove the browned chorizo from the pot and set aside.

Add the diced onion and garlic to the stock pot and cook until translucent, adding more olive oil if needed.

Add 3 diced russet potatoes to the pot and pour in about 2 cups of water, adding more if necessary.

Cook the potatoes until fork-tender, checking every 5-10 minutes.

Once the potatoes are tender, mash them until silky smooth.

Prepare the kale by removing the tough stems and washing the leaves.

Add the kale to the soup and return the chorizo to the pot.

Cook the soup for about 30 minutes, stirring occasionally and tasting for salt.

Equipment Needed

Dietary

Allergens