Photo: Iain Bagwell; Styling: Karen Shinto
YieldsServes 4 to 6Total Time45 mins
AuthorElaine Johnson,
When you're at the farmers' market, look for Red Russian kale, an heirloom variety that, despite the name, is purple and gray-green. Its tender texture and mild flavor go well in this lightly spicy soup.

How to Make It

Step 1
1

Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.

Step 2
2

Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.

Step 3
3

Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.

Ingredients

 8 ounces Spanish chorizo, thinly sliced crosswise
 1 tablespoon olive oil
 1 large onion, chopped
 2 large garlic cloves, minced
 1/2 teaspoon red chile flakes
 1/2 teaspoon pepper
 7 cups reduced-sodium chicken broth
 3/4 pound russet potato, peeled and chopped
 12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons
  Kosher salt (optional)

Directions

Step 1
1

Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.

Step 2
2

Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.

Step 3
3

Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.

Red Russian Kale and Chorizo Soup (Caldo Verde)
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