Red Russian Kale and Chorizo Soup (Caldo Verde)

When you’re at the farmers’ market, look for Red Russian kale, an heirloom variety that, despite the name, is purple and gray-green. Its tender texture and mild flavor go well in this lightly spicy soup.

8 ounces Spanish chorizo, thinly sliced crosswise

1 tablespoon olive oil

1 large onion, chopped

2 large garlic cloves, minced

1/2 teaspoon red chile flakes

1/2 teaspoon pepper

7 cups reduced-sodium chicken broth

3/4 pound russet potato, peeled and chopped

12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons

Kosher salt (optional)

Step 1

Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.

Step 2

Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.

Step 3

Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.

Nutrition Facts

Amount Per Serving
Calories 311Calories from Fat 54

% Daily Value *
Total Fat 19g30%

Saturated Fat 6.4g32%
Cholesterol 62mg21%
Sodium 645mg27%
Total Carbohydrate 18g6%

Dietary Fiber 1.9g8%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Red Russian Kale and Chorizo Soup (Caldo Verde)