Caldo Verde - Dallas News |

Caldo Verde

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1 cup chopped onion
2 teaspoons chopped garlic
2 cups Idaho potatoes, peeled and thinly sliced
2 quarts chicken stock
6 ounces chorizo sausage, julienned
Olive oil
Salt and black pepper
1 pound kale, washed, stems removed, then shredded
Squeeze of lemon
Salt and cracked black pepper


Sweat onions and garlic in olive oil till translucent.  Add potatoes and chicken stock, simmer till potatoes are cooked.  Gently smash potatoes in the pot.  

In a separate pan render julienned chorizo in olive oil, 2-3 minutes on medium heat, and then add shredded kale and sauté till the kale wilts.  Add the soup base and simmer till kale is tender, season with salt and cracked black pepper.  Finish with olive oil and lemon juice.

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