Caldo Verde
Ingredients
- 2 tablespoons olive oil
- 1 pound firm (smoked) Portuguese or Spanish chorizo, sliced into ¼- inch slices
- 1 cup yellow onions, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons minced garlic
- 3 cups Russet potatoes, peeled and diced
- 3 1/2 quarts chicken stock, or as needed
- 2 bunches green leaf kale, washed, stemmed and coarsely chopped (¾ to 1 pound) ¼ cup packed parsley leaves
- 3 bay leaves
- 2 sprigs thyme
- 1/4 cup chiffonade fresh mint
- Crushed red pepper, to taste
- Crusty bread, for serving
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