Traditional “caldo verde,’’ Portuguese kale soup, is made with a meaty broth, plenty of greens, thin slices of chorizo, and potatoes. If you want to save a few minutes and boost protein content, as we do here, add canned chickpeas instead of potatoes. Old-school recipes might suggest sauteing the hearty leaves of kale with the onions and garlic. Instead, stir them in at the end to retain freshness and bite and highlight the season’s flavors at their peak.
2tablespoons olive oil½pound chorizo, cut into rounds1onion, chopped2cloves garlic, thinly sliced1½teaspoons sweet paprika1½teaspoons hot paprika½teaspoon ground cumin1can (15 ounces) chickpeas, drained but not rinsed8cups chicken stockSalt and pepper, to taste1bunch kale, stemmed and cut in half lengthwise
1. In a large pot over medium-high heat, heat the olive oil. Cook the chorizo, stirring often, for 2 minutes or until the oil turns red.
2. Add the onion and garlic. Cook, stirring often, for 8 minutes. Stir in sweet and hot paprika, and cumin. Cook, stirring, 1 minute more.
3. Add chickpeas, chicken stock, and salt. Bring the soup to a boil, lower the heat, and simmer for 15 minutes. Skim off and discard the fat.
4. Stir in the kale. Cook for 5 minutes or until tender. Taste for seasoning and add more salt, and pepper, if you like.
Karoline Boehm Goodnick
This column offers ways to prepare native ingredients from
the farmers’ market, farm stand, or fishmonger.