Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 4 oz Semi-Cured Read to Eat Chorizo Sausage sliced
- 1 large Sweet Onion chopped
- 2 stalks Celery chopped
- 1 large Carrot chopped
- 4 cloves Garlic minced
- pinch Hot Pepper Flakes
- 4 cups Kale chopped
- 4 cups Swiss Chard or Collards, chopped
- 2 Potatoes chopped
- 7 cups Vegetable Broth low-sodium
- 2 Bay Leaves
Instructions
- In a large soup pot, heat oil over medium heat and saute sausages until browned. Remove to bowl.
- Return pot to heat and cook onion, celery, carrot, garlic and hot pepper flakes for about 5 minutes or until softened. Stir in kale, Swiss chard and potatoes to coat. Pour in broth and bay leaves; bring to a boil. Return sausage to pot and simmer for about 20 minutes or until potato and greens are tender.
Estimated Cost Per Serving:
Nutrition Facts
Caldo Verde
Calories
200
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3.5
g
22
%
Carbohydrates
16
g
5
%
Fibre
3
g
13
%
Sugars
4
g
4
%
Protein
6
g
12
%
Cholesterol
10
mg
3
%
Sodium
550
mg
24
%
Vitamin A
4500
IU
90
%
Vitamin C
28.9
mg
35
%
Calcium
35
mg
4
%
Iron
1.4
mg
8
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
