Weeknight Caldo Verde

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 1/2 lb russet potatoes, peeled and diced
• 6 cups water
• 8 oz fully cooked smoked Portuguese chourico or linguica, sliced
• 6 cups packed kale leaves, stems removed and finely sliced
• 3/4 tsp fine salt
• 1/4 tsp black pepper

Step-by-step instructions

1. Heat oil in a soup pot. Brown sausage over medium heat for 3 minutes, then lift onto a plate.
2. Cook onion in the same pot for 5 minutes, stirring. Add garlic and cook for 1 minute.
3. Add potatoes, water, salt, and pepper. Bring to a boil, then simmer for 18 to 20 minutes until potatoes crush easily.
4. Remove from heat. Blend with an immersion blender, keeping its head submerged to avoid hot splashes.
5. Add kale and sausage and simmer for 6 to 8 minutes until greens are tender. Serve four bowls; reheat leftovers to 165°F (74°C).

Ingredient substitutions

• Replace Portuguese sausage with fully cooked smoked kielbasa.

Storage & reheating

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 4 days. Freeze for 3 months; reheat to 165°F (74°C).

What to serve with it

Serve with crusty bread and tomato salad.