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Caldo Verde

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Caldo Verde
Chef Lee Duberman
Ariel's Restaurant

(Serves 4)


  • 1 T. olive or canola oil
  • 1 lg. yellow onion, diced or sliced
  • 2 cloves garlic, chopped fine
  • 6-8 oz. spicy sausage, eg: Spanish Chorizo or Portuguese Chourice
  • ½ t. smoked paprika
  • ½ t. red pepper flakes
  • 8 C. chicken stock or broth
  • 4 C. kale, stalk removed, torn or cut into large pieces
  • 2 med. yellow or white potatoes, peeled and diced lg.
  • Salt and pepper to taste


Heat olive oil in lg. soup pot. Add onion and garlic and cook until starting to brown. Add sausage and cook, stirring, a minute or two. Add smoked paprika if desired and stir. Add chicken stock. Bring to a boil and reduce to a simmer. Cook about ½ hour. Add kale and potatoes and simmer 20-30 minutes, until potatoes are tender. Season to taste.

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