Caldo Verde

By: Marge Perry & David Bonom

  • Yield:

    6 Servings

  • Cuisine:


  • Course:



2 pounds russet potatoes, peeled and cut int 1/2-inch pieces
6 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
2 medium onions, chopped
5 garlic cloves, minced
6 ounces cured chorizo sausage, cut into 1/4-inch thick slices
6 cups chopped fresh kale
1/2 teaspoon salt
1/4 teaspoon ground black pepper


  1. Combine the potatoes and chicken broth in a large saucepan over medium-high heat. Bring to a boil and cook until the potatoes are tender, 12-15 minutes. Coarsely mash potatoes in the broth and reserve.
  2. Heat the oil in a 5-quart saucepan over medium-high. Add the onion, garlic and chorizo sausage and cook, stirring occasionally, until the onions are softened, about 6-7 minutes. Stir in the kale and cook until just wilted, about 3 minutes. Add the potato mixture, bring to a boil, reduce heat to medium and simmer, uncovered, until the kale is tender, about 5 minutes. Season with the salt and pepper.