Caldo Verde

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.