Caldo Verde

Ingredients

• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• salt
• 6 c. water
• 1 lb. baking potatoes, peeled and cut into 1/2-inch pieces
• 2 (4-ounce) fresh chorizo sausages
• 1 (8-ounce) bunch of Tuscan kale, stems discarded and leaves thinly sliced
• 1 tbsp. sherry vinegar
• 1 tsp. sugar

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