Caldo Verde

Silky potato broth studded with crispy chorizo and vibrant ribbons of kale makes this Portuguese classic deeply comforting and surprisingly elegant. The magic happens when you swirl in the olive oil at the end, creating a luxurious finish that elevates simple ingredients into something special. Perfect for chilly evenings when you want something hearty yet refined.

Ingredients

2 pounds (900 grams) russet or waxy potatoes, peeled and sliced thin

8 ounces (225 grams) Portuguese chorizo or Spanish chorizo, sliced into thin rounds or half-moons

10 ounces (280 grams) fresh kale, preferably the curly variety, washed and finely shredded

6 cups (1.4 liters) chicken or vegetable broth

4 cups (950 milliliters) water

1 medium yellow onion (5 ounces or 140 grams), quartered

3 cloves garlic, minced

4 tablespoons (60 milliliters) extra virgin olive oil

1 teaspoon fine sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional

Instructions

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

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

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).

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.

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.

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

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.

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

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

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.