Emeril Lagasse’s New-Style Caldo Verde

If I had to choose one dish to represent my childhood, 
it would be this. I call this version ‘new-style’ because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the more traditional version. 
Ines, my Portuguese friend back home, would be proud. Serve this with crusty bread alongside.

New-Style Caldo Verde
(Makes 4 to 6 servings)

Ingredients

• 2 tablespoons olive oil
• 1 ½ cups finely chopped yellow 
onions
• 1 tablespoon minced garlic
• 2 pounds Idaho potatoes, peeled 
and cut into ½-inch cubes
• 7 cups chicken stock or canned, 
low-sodium chicken broth
• Salt (if desired) and freshly ground 
black pepper, to taste
• ½ teaspoon crushed red pepper
• 8 ounces kale, large stems and 
ribs removed
• 8 ounces firm (smoked) chorizo 
or other hot smoked sausage, 
diced or crumbled
• ½ cup chopped fresh cilantro
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped 
fresh mint

Directions

1. Heat olive oil over medium-high heat in large soup pot, and add onions and garlic.
2. Cook until onions are wilted, 4 minutes.
3. Add potatoes and chicken stock, cover, and bring to boil.
4. Season with salt and pepper, and add crushed red pepper.
5. Reduce heat and simmer, uncovered, until potatoes are tender, 20 minutes.
6. While potatoes are cooking, thinly slice kale. Set aside.
7. When soup is thick and potatoes have begun to break down, add sausage and cook for 5 minutes.
8. Stir in kale and simmer until leaves have softened but are still slightly crunchy and flavors have melded, 15 minutes.
9. Stir in cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.

Recipe by Emeril Lagasse, photography by Steven Freeman from EMERIL 20-40-60: Fresh Food Fast, HarperStudio, New York, 2009, courtesy Martha Stewart Living Omnimedia Inc.