Active Time

　　40 min

　　Total Time

　　1 hr

　　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

Makes 6 servings

　　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

　　

Step 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.

　　

Step 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.

　　

Step 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.