Caldo Verde

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat for about 1 minute until shimmering.

2. 2

   Add the quartered onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.

3. 3

   Pour in the broth and water, then add the sliced potatoes and salt, bringing the mixture to a boil over medium-high heat (about 8-10 minutes).

4. 4

   Once boiling, reduce heat to medium and simmer for 15-20 minutes until the potatoes are very tender and begin to break down slightly, stirring occasionally.

5. 5

   While the potatoes cook, heat a separate skillet over medium heat, add the chorizo slices, and cook for 5-7 minutes until they release their oils and the edges are slightly crispy; drain on paper towels and set aside.

6. 6

   When the potatoes are very soft, add the minced garlic and cook for 1 minute until fragrant, then add the finely shredded kale.

7. 7

   Stir the kale into the soup and simmer for 8-10 minutes, pushing the greens down into the broth with a spoon as they wilt.

8. 8

   Add the cooked chorizo back to the pot, along with the black pepper and red pepper flakes if using, and stir to combine.

9. 9

   Taste the soup and adjust seasoning with additional salt and pepper as needed, then simmer for 2-3 more minutes.

10. 10

    Ladle the soup into bowls, ensuring each bowl receives a good portion of potatoes, kale, and chorizo, and serve immediately with crusty bread on the side.