Caldo Verde

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 621kcal

Ingredients

Caldo Verde

  • 1 TBSP Extra-virgin olive oil
  • 4 oz Chorizo sausage links sliced into thin rounds
  • 1 cup Onion finely chopped
  • 2 Potatoes peeled and diced small
  • 2 cups Chicken broth
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
  • 2 cups Kale packed stems removed and sliced into thin ribbons

Crusty Bread

  • 2 slices Crusty bread

Milk with Cinnamon & Honey

  • 2 cups Milk (any kind)
  • 1/2 tsp Ground cinnamon
  • 2 tsp Honey or to taste
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Heat olive oil in a medium pot over medium heat. Add chorizo slices and cook 2–3 minutes per side until lightly crisped and the oil is tinted red.
  • In the same pot, add the chopped onions and sauté for 3–4 minutes until softened and translucent.
  • Add the diced potatoes, chicken stock, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
  • Stir in the kale and cooked chorizo. Simmer uncovered for 5–7 minutes until the kale is tender but still vibrant. Taste and adjust seasoning as needed.
  • While the soup simmers, warm the crusty bread.
  • Mix together the milk, cinnamon and honey until combined.
  • Serve the caldo verde with crusty bread, and cinnamon-honey milk.

Nutrition

Calories: 621kcal | Carbohydrates: 60g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 69mg | Sodium: 1947mg | Potassium: 682mg | Fiber: 4g | Sugar: 25g | Vitamin A: 2705IU | Vitamin C: 26mg | Calcium: 422mg | Iron: 4mg

Caldo Verde

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 621 kcal

Ingredients
 
 

Caldo Verde

  • 1 TBSP Extra-virgin olive oil
  • 4 oz Chorizo sausage links sliced into thin rounds
  • 1 cup Onion finely chopped
  • 2 Potatoes peeled and diced small
  • 2 cups Chicken broth
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
  • 2 cups Kale packed stems removed and sliced into thin ribbons

Crusty Bread

  • 2 slices Crusty bread

Milk with Cinnamon & Honey

  • 2 cups Milk (any kind)
  • 1/2 tsp Ground cinnamon
  • 2 tsp Honey or to taste

Instructions
 

  • Prepare the ingredients as instructed above.
  • Heat olive oil in a medium pot over medium heat. Add chorizo slices and cook 2–3 minutes per side until lightly crisped and the oil is tinted red.
  • In the same pot, add the chopped onions and sauté for 3–4 minutes until softened and translucent.
  • Add the diced potatoes, chicken stock, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
  • Stir in the kale and cooked chorizo. Simmer uncovered for 5–7 minutes until the kale is tender but still vibrant. Taste and adjust seasoning as needed.
  • While the soup simmers, warm the crusty bread.
  • Mix together the milk, cinnamon and honey until combined.
  • Serve the caldo verde with crusty bread, and cinnamon-honey milk.

Nutrition

Calories: 621kcalCarbohydrates: 60gProtein: 27gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 69mgSodium: 1947mgPotassium: 682mgFiber: 4gSugar: 25gVitamin A: 2705IUVitamin C: 26mgCalcium: 422mgIron: 4mg
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