Inspired by the classic Portuguese dish caldo verde, this brothy soup takes on rich flavor from Spanish chorizo. Be sure to pick up firm, cured Spanish chorizo (flavored heavily with paprika and typically sold in links) and not soft, raw Mexican chorizo—a delicious, but totally different, product. You can substitute kielbasa, though the soup will take on a smokier personality. The kale can get dark if held in the soup too long, but shortly after cooking it will show off its nice, bright green color (snap your Instagram photo then). We highly recommend serving with toasted, garlic-rubbed crusty bread.
1 1/2 tablespoons olive oil
2 cups chopped yellow onion
6 garlic cloves, minced
7 ounces dry-cured Spanish chorizo, diced
6 cups unsalted chicken stock (such as Swanson)
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1 pound small red potatoes, quartered
1 (14.5-oz.) can unsalted diced tomatoes, drained
12 ounces curly kale, tough stems removed, leaves torn
Est. added sugars 0g
How to Make It
Heat oil in a Dutch oven over medium. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo; cook, stirring occasionally, 3 minutes. Add stock, salt, pepper, potatoes, and tomatoes; increase heat to high. Bring to a boil. Partially cover pan, reduce heat to medium-low, and simmer 15 minutes. Stir in kale; simmer until potatoes are tender and kale softens, about 5 minutes.
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