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.


    • chopped fresh kale
    • cured chorizo sausage
    • Extra Virgin Olive Oil
    • garlic cloves
    • ground black pepper
    • Low-sodium chicken broth
    • medium onions
    • Russet potatoes
    • Salt


    1. 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.
    2. 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.