Caldo Verde

Wintertime Favorite

1 tablespoon olive oil
12 ounces Linguica sausage or hard chorizo chub
1 onion diced fine plus a pinch of salt
3 pounds russet potatoes peeled, sliced
2 tsp salt plus more as needed
2 quarts chicken broth
2 pounds kale trimmed, chopped, washed and drained (or one bag of pre-washed packaged kale)
pinch of cayenne optional

Take sausage and slice into coins or quarters
In large soup pot, heat olive oil until shimmering, then saute the sausage coins.
If using soft linguica sausage, cook for about 3 minutes or until the edges brown, and the oil takes on some of the color from the sausages
If using hard chorizo, cook for about 5 minutes or until the pieces get crispy
Use a slotted spoon to remove the sausage and set aside in a bowl, leaving the oil in the pan
Reduce heat to med-low and add diced onions and pinch of salt. Cook until translucent.
Add the sliced potatoes, another pinch of salt, and cayenne pepper
Completely submerge with broth. Raise heat to high and bring to a light boil.
Once boiling, reduce heat to med-low and cook until potatoes or tender, about 30-40 minutes based on thickness
Once potatoes are fully cooked (fall apart when smashed against the site of the pot with a spatula), take a potato smasher or hand blender to mash the potatoes until it reaches the desired texture
Stir in the kale in bunches so that it wilts and makes room. Add the sausage
Cook soup until greens reach desired tenderness, 20-40 minutes.