Los Angeles Times

Recipe: Caldo verde


Caldo verdeTotal time: About 50 minutesServings: 6 to 8Note: Adapted from "The New England Cookbook" by Brooke Dojny.2 tablespoons olive oil 1/2 pound sausage, preferably Spanish chorizo, linguiça or kielbasa, thinly sliced1 large onion, chopped4 cups chicken broth1 1/2 pounds boiling potatoes, peeled and thinly sliced1 pound kale, thick stems removed and sliced crosswise into 1/4-inch strips2 cups water, more as neededSalt and pepperBest quality olive oil, for garnish (preferably Spanish)1. In a large saucepan or soup pot, heat the oil over medium heat until hot. Stir in the sausage and onion and cook, stirring occasionally, until the sausage browns and the onion softens, about 10 minutes.2. Stir in the broth, potatoes, kale and water. Bring to a boil over high heat, then reduce to a simmer and cook, partially covered, until the potatoes are very soft (almost falling apart) and the kale is tender, about 30 minutes.3. Use a large fork or whisk to break up some of the potatoes against the side of the pot to thicken the soup. Adjust the liquid as desired, adding more broth or water. Season to taste with salt and pepper. Garnish each serving with a drizzle of olive oil, if desired.Each of 8 servings: 253 calories; 11 grams protein; 20 grams carbohydrates; 3 grams fiber; 15 grams fat; 5 grams saturated fat; 25 mg. cholesterol; 2 grams sugar; 559 mg. sodium.

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