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Caldo Verde

Updated June 14, 2018

Ingredients

  • 3 cups water
  • 4 ounces smoked garlic sausage (such as linguica)
  • 1-1/2 pounds russet potatoes, peeled, sliced
  • 4 cups canned chicken broth
  • 1 large kale bunch, stems removed, leaves thinly sliced
  • 2 tablespoons olive oil

Instructions

(6 servings). Bring 3 cups water to boil in heavy large saucepan. Pierce sausage several times and add to water. Poach 15 minutes. Drain sausage, reserving poaching liquid. Return liquid to saucepan. Cut sausage in half lengthwise. Cut crosswise into 1/4-inch-wide slices. Set aside. Add potatoes and broth to poaching liquid. Simmer until potatoes are tender, about 25 minutes. Transfer half of potatoes and liquid to processor and puree. Return puree to saucepan. Add kale and oil and simmer until kale is tender, about 5 minutes. Mix in sausage and heat through.

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