Caldo Verde (Portuguese Kale Soup) Recipe

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chourigo and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

2. When the soup is cool enough to handle, purie it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chourigo.

by Chef John Villa
Pico, NYC
Recipe adapted by Irene Sax