Recipe Instructions:
Ingredients:
• 250 grams of chorizo sausage, sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 500 grams of potatoes, peeled and diced
• 1 liter chicken or vegetable broth
• 1 bunch of kale (about 200 grams), stems removed and thinly sliced
• Salt and pepper to taste
Instructions:
1. Cook Chorizo and Aromatics:
• In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced chorizo and cook until browned and crispy. Remove the chorizo from the pot and set aside.
• In the same pot, add the remaining olive oil. Add the chopped onion and garlic. Sauté until the onion is soft and translucent, about 5 minutes.
2. Cook Potatoes:
• Add the diced potatoes to the pot. Stir to combine with the onion and garlic mixture.
• Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender about 15-20 minutes.
3. Prepare Kale:
• While the potatoes are cooking, prepare the kale. Roll up the kale leaves and thinly slice them into ribbons.
4. Blend Soup (Optional):
• At this point, you can blend part of the soup to create a creamier base. Use an immersion blender or transfer a portion of the soup to a blender, then return it to the pot.
5. Add Kale and Chorizo:
• Add the sliced kale to the pot. Cook for 5-7 minutes, or until the kale is tender.
• Stir in the cooked chorizo. Season with salt and pepper to taste.
6. Serve:
• Ladle the Caldo Verde into bowls. Drizzle with a little extra olive oil if desired.
• Serve hot, accompanied by crusty bread for a complete meal.
Note:
• Caldo Verde is often served with a drizzle of olive oil on top and can be accompanied by Portuguese cornbread (broa) or other rustic bread.
