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.