Tuscan Kale Soup with Chorizo |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Caldo Verde This soup may be made with regular kale, but lacinato kale (also known as Tuscan kale, cavolo nero, and black kale) has an artichoke-like sweetness that's so flavorful, we even loved the soup without the chorizo. Ingredients:
1 large onion, finely chopped |
3 tablespoons olive oil |
1 1/2 lb boiling potatoes |
8 cups water |
1/2 lb spanish chorizo (spicy cured pork sausage), cut into 1/2-inch pieces |
3/4 lb lacinato or regular kale, center ribs discarded and leaves cut crosswise into thin slices |
Directions:
1. Cook onion in oil in a 5-quart pot over moderate heat, stirring occasionally, until pale golden. Meanwhile, peel potatoes and cut crosswise into thin slices. Add to onion and cook, stirring occasionally, 4 minutes. Add water and salt to taste and simmer until potatoes are very tender, about 15 minutes.
2. Cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer to paper towels to drain.
3. Coarsely mash potatoes in pot with a potato masher (do not drain). Stir in chorizo and simmer 5 minutes. Stir in kale and simmer until just tender, 3 to 5 minutes. Season with salt.
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