Red Russian Kale and Chorizo Soup (Caldo Verde)
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Iain Bagwell
When you’re at the farmers’ market, look for Red Russian kale, an heirloom variety that, despite the name, is purple and gray-green. Its tender texture and mild flavor go well in this lightly spicy soup.
How to Make It
Step 1
1
Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.
Step 2
2
Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.
Step 3
3
Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.
Ingredients
8 ounces Spanish chorizo, thinly sliced crosswise
1 tablespoon olive oil
1 large onion, chopped
2 large garlic cloves, minced
1/2 teaspoon red chile flakes
1/2 teaspoon pepper
7 cups reduced-sodium chicken broth
3/4 pound russet potato, peeled and chopped
12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons
Kosher salt (optional)
Directions
Step 1
1
Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.
Step 2
2
Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.
Step 3
3
Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.
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