Caldo Verde – Portuguese Kale Soup

1. Chop the onions, slice the carrots, and smash the garlic. Set aside. | 2. Peel and chop the potatoes, then keep them in a bowl of cold water to prevent browning. | 3. Remove the casing from the chorizo. Cut the sausage lengthwise, then slice into half-moons. Sauté in a separate pan until browned and set aside to add later. This prevents the chorizo from turning the soup red.

1. Remove the stems from the kale leaves by cutting or ripping them out. You can leave a little bit of the stem for texture. | 2. Roll the leaves tightly into bundles and julienne them into thin strips. Don’t worry about perfection—set the prepared kale aside.

1. In a large pot, heat olive oil over medium heat and sauté the onions, carrots, and garlic until they start to soften. | 2. Add the potatoes and a pinch of crushed red pepper flakes. Cook until the potato edges start to look translucent.

1. Add 6 cups of water and 2 bouillon packets (or substitute with 4 cups of broth and 2 cups of water). | 2. Bring the mixture to a boil, then reduce to a simmer. Cook until the potatoes are tender.

Use a wooden spoon to mash most of the potatoes against the side of the pot, leaving some chunks for texture. This creates a creamy yet hearty base for the soup.

Stir in the kale. It may fill the pot, but it will quickly wilt down. Simmer for about 5 minutes.

1. Stir in the browned chorizo and simmer for another minute to combine flavors. | 2. Serve the soup hot or at room temperature with a crusty loaf of Portuguese bread. Enjoy!