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Caldo Verde

1/4 cup extra-virgin olive oil

12 ounces Spanish-style chorizo sausage, cut into 1/2-inch pieces

1 onion, chopped fine

4 garlic cloves, minced

Salt and Pepper

1/4 tsp red pepper flakes

2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces

4 cups chicken broth

4 cups water

1 pound collard greens (or kale), stemmed and cut into 1-inch pieces

2 tsp white wine vinegar


1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat until shimmering.  Add chorizo and cook, stirring occasionally, until lightly browned, 4-5 minutes. Transfer chorizo to bowl and set aside.  Reduce heat to medium and add onion, garlic, 1 1/4 tsp salt, and pepper flakes and season with pepper to taste.  Cook, stirring frequently, until onion is translucent, 2 to 3 minutes.  Add potatoes, broth, and water; increase heat to high and bring to boil.  Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8 to 10 minutes.

2. Transfer 3/4 cup solids and 3/4 cup broth to blender jar.  Add collard greens to pot and simmer for 10 minutes.  Stir in chorizo and continue to simmer until greens are tender, 8 to 10 minutes longer.

3. Add remaining 3 tablespoons oil to soup in blender and process until very smooth and homogeneous, about 1 minute.  Remove pot from heat and stir pureed soup  mixture and vinegar into soup.  Season with salt and pepper to taste, and serve.

Recipe from Cook's Illustrated November and December 2013

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