Caldo Verde
Servings: 6 servings
Ingredients
- 2 quarts broth; vegetable chicken or beef
- 1 tablespoon olive oil
- 1 - 2 cloves garlic minced
- 1/2 medium onion diced
- 4 fist sized potatoes washed and cut into thin slices
- 3 - 4 cups about a pound by weight washed, stemmed and sliced hearty greens; kale, chard, collards, spinach, etc (Frozen will work, too)
- pinch red pepper flake
- salt and pepper to taste
- 2 ounces chorizo or other cured sausage sliced thinly
- 2 cups canned or cooked white beans optional
- 1 pack mushrooms sliced (optional)
- 1 teaspoon or more smoky paprika optional if not using sausage
Instructions
- In a large dutch oven or soup pot, saute the onions and garlic in the olive oil and a pinch of red pepper flake until softened and beginning to change color.
- Add the broth and the sliced potatoes.
- Bring to a simmer and cook the potatoes until softened, about 15 minutes. Use a spoon or potato masher to break the potatoes up into smaller chunks.
- Stir in the greens, work in batches and add more as they wilt.
- Add the chorizo and/or optional ingredients and cook until heated through.
- Taste and adjust the seasoning.