caldo verde

How To Make caldo verde

• 1

  Heat the olive oil in a large pot over medium heat. Add the chouriço and cook until lightly browned, 3 to 5 minutes. Using a slotted spoon remove the chouriço to a plate.
• 2

  Add the onions into the pot and season with salt and pepper. Saute until they’re translucent and soft. Add garlic and cook for 2 minutes more.
• 3

  Add the 8 cups of liquid and the potatoes and bring to a boil. Cook until the potatoes are almost done, 15 to 20 minutes.
• 4

  When potatoes are almost done lower heat and add the chouriço. Then partially puree with an immersion blender. Do not puree completely. Leave soup a little chunky for a more rustic comfort feel.
• 5

  Add the shredded kale and bring everything back to a boil and cook down greens for 15-20 minutes. Season with more salt, if needed, and pepper.
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