Caldo Verde

Ingredients 

• Olive oil, for sautéing

• 1 medium onion, diced

• 2 garlic cloves, minced

• 3 medium-sized potatoes, sliced

• 2 cups Portuguese kale or collard greens, stems removed and leaves thinly sliced

• 2 oz. chorizo, sliced

• 5 cups water

• Salt and pepper, to taste

Directions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and translucent, about 3–4 minutes.

2. Add the sliced potatoes and stir to coat them evenly in the oil.

3. Pour in the water and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15–20 minutes.

4. Once the potatoes are cooked, turn off the heat. Use an immersion blender to puree the mixture until smooth. (If using a food processor or blender, let the soup cool slightly before blending. Return the blended soup to the pot.)

5. Bring the soup back to a simmer. Add the thinly sliced kale and chorizo, and cook for 10 minutes until the greens are tender and the chorizo flavors the broth.

6. Season with salt and pepper to taste.

7. Ladle the soup into bowls and finish with a drizzle of olive oil.