Caldo Verde

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons olive oil
• 2 1/2 lbs large russet potatoes, peeled and sliced 1/8 inch thick (about 5)
• 2 cups yellow onions, diced
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons garlic, minced
• 6 cups low sodium chicken broth
• 1/2 lb pepperoni, peeled,sliced
• 4 cups kale, stemmed,sliced into thin strips (1/4 lb.)
• salt
• 1 tablespoon fresh lemon juice

Recipe

• 1 peel potatoes and slice thinly, about 1/8" thick.
• 2 heat oil in a large stockpot over medium-high heat.
• 3 then, add potatoes and brown.
• 4 this will give the soup a deep color and rich potato taste.
• 5 add onions and red pepper flakes, and cook until onions turn soft.
• 6 stir in garlic, then add broth and bring to boil.
• 7 reduce heat and simmer 10–15 minutes until potatoes are done.
• 8 meanwhile, peel casing from pepperoni.
• 9 slice pepperoni into 1/4"-thick pieces.
• 10 heat skillet over medium heat and add slices.
• 11 render and lightly brown on both sides.
• 12 drain on paper towels.
• 13 when potatoes are cooked, use a potato masher to mash the slices—but don’t cream them!
• 14 try to simply chunk them enough so the broth thickens.
• 15 now add the drained pepperoni.
• 16 in batches, stack stemmed kale and slice into shreds.
• 17 add and cook 2–3 minutes.
• 18 season with salt.
• 19 just before serving, stir in lemon juice.
• 20 acid turns the kale army-green if added too early.