Caldo Verde

Recipe by Bev I Am
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel potatoes and slice thinly, about 1/8" thick.
  • Heat oil in a large stockpot over medium-high heat.
  • Then, add potatoes and brown.
  • This will give the soup a deep color and rich potato taste.
  • Add onions and red pepper flakes, and cook until onions turn soft.
  • Stir in garlic, then add broth and bring to boil.
  • Reduce heat and simmer 10–15 minutes until potatoes are done.
  • Meanwhile, peel casing from pepperoni.
  • Slice pepperoni into 1/4"-thick pieces.
  • Heat skillet over medium heat and add slices.
  • Render and lightly brown on both sides.
  • Drain on paper towels.
  • When potatoes are cooked, use a potato masher to mash the slices—but don’t cream them!
  • Try to simply chunk them enough so the broth thickens.
  • Now add the drained pepperoni.
  • In batches, stack stemmed kale and slice into shreds.
  • Add and cook 2–3 minutes.
  • Season with salt.
  • Just before serving, stir in lemon juice.
  • Acid turns the kale army-green if added too early.
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