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Healthy Eating, Mains, Soups

Caldo verde

Caldo verde
Anne Cusack / Los Angeles Times

When Thanksgiving spread around the country in the mid-19th century, it was in the hope that holiday good feelings would heal the rift between North and South. So, the Thanksgiving menu had a certain amount of can't-we-all-get-together culinary nationalism to ... Read more

Total time: About 50 minutes | Serves 6 to 8
  • 2 tablespoons olive oil
  • 1/2 pound sausage, preferably Spanish chorizo, linguica or kielbasa, thinly sliced
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 1 1/2 pounds boiling potatoes, peeled and thinly sliced
  • 1 pound kale, thick stems removed and sliced crosswise into 1/4-inch strips
  • 2 cups water, more as needed
  • Salt and pepper
  • Best quality olive oil, for garnish (preferably Spanish)

Step 1In 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.

Step 2Stir 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.

Step 3Use 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.

Note: Adapted from "The New England Cookbook" by Brooke Dojny.

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