Ingredients
Caldo Verde
- 1 tsp Extra-virgin olive oil
- 8 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
Baklava
- 2 pieces Baklava store-bought
Instructions
- Prep ingredients: Prepare all ingredients as instructed.
- Cook chorizo: Heat olive oil in a medium pot over medium heat. Add chorizo slices and cook for 2–3 minutes per side until lightly crisped and the oil is tinted red.
- Cook onions: In the same pot, add chopped onions and sauté for 3–4 minutes until softened and translucent.
- Add potatoes and broth: Add diced potatoes, chicken broth, 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.
- Optional blend the soup with an immersion blender for a creamy consistency.
- Add kale and chorizo: 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 if needed.
- Warm bread: While the soup simmers, warm the crusty bread.
- Prepare milk drink: Stir together milk, cinnamon, and honey until well combined. Warm gently or serve chilled, as desired.
- Serve: Serve caldo verde hot with crusty bread, a side of baklava, and a glass of cinnamon–honey milk.
Nutrition
Calories: 603kcal | Carbohydrates: 61g | Protein: 28g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 114mg | Sodium: 1950mg | Potassium: 683mg | Fiber: 4g | Sugar: 25g | Vitamin A: 3074IU | Vitamin C: 46mg | Calcium: 444mg | Iron: 5mg
Caldo Verde
Ingredients
Caldo Verde
- 1 tsp Extra-virgin olive oil
- 8 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
Baklava
- 2 pieces Baklava store-bought
Instructions
- Prep ingredients: Prepare all ingredients as instructed.
- Cook chorizo: Heat olive oil in a medium pot over medium heat. Add chorizo slices and cook for 2–3 minutes per side until lightly crisped and the oil is tinted red.
- Cook onions: In the same pot, add chopped onions and sauté for 3–4 minutes until softened and translucent.
- Add potatoes and broth: Add diced potatoes, chicken broth, 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.
- Optional blend the soup with an immersion blender for a creamy consistency.
- Add kale and chorizo: 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 if needed.
- Warm bread: While the soup simmers, warm the crusty bread.
- Prepare milk drink: Stir together milk, cinnamon, and honey until well combined. Warm gently or serve chilled, as desired.
- Serve: Serve caldo verde hot with crusty bread, a side of baklava, and a glass of cinnamon–honey milk.
Nutrition
Calories: 603kcalCarbohydrates: 61gProtein: 28gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 114mgSodium: 1950mgPotassium: 683mgFiber: 4gSugar: 25gVitamin A: 3074IUVitamin C: 46mgCalcium: 444mgIron: 5mg
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