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Caldo Verde

Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 653kcal

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
  • Salt or to taste
  • 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
US Customary - Metric

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.
  • Toast the bread.
  • Prepare milk drink: Stir together milk, cinnamon, and honey until well combined.
  • Serve: Serve caldo verde with bread, baklava, and cinnamon–honey milk.

Nutrition

Calories: 653kcal | Carbohydrates: 69g | Protein: 29g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 1412mg | Potassium: 707mg | Fiber: 4g | Sugar: 30g | Vitamin A: 3073IU | Vitamin C: 46mg | Calcium: 445mg | Iron: 6mg