Caldo Verde
This soup may be made with regular kale, but lacinato kale (also known as Tuscan kale, cavolo nero, and black kale) has an artichoke-like sweetness that's so flavorful, we even loved the soup without the chorizo.
Recipe information
Total Time
1 hr
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Cook onion in oil in a 5-quart pot over moderate heat, stirring occasionally, until pale golden. Meanwhile, peel potatoes and cut crosswise into thin slices. Add to onion and cook, stirring occasionally, 4 minutes. Add water and salt to taste and simmer until potatoes are very tender, about 15 minutes.
Step 2
Cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer to paper towels to drain.
Step 3
Coarsely mash potatoes in pot with a potato masher (do not drain). Stir in chorizo and simmer 5 minutes. Stir in kale and simmer until just tender, 3 to 5 minutes. Season with salt.
