Caldo verde Recipe - Los Angeles Times

Name: Caldo verde Recipe - Los Angeles Times
Ingredients: 2 tablespoons olive oil; 2 chopped red onions; 2 chopped garlic cloves; 2 (about 1 pound, 9 ounces) russet potatoes, cut into 1 1/2 -inch pieces; 2 bay leaves; Salt; Half a head (about 7 ounces) dark cabbage such as cavolo nero, kale or savoy, thinly sliced; 2 ounces chorizo; Piri piri oil or sauce for drizzling

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In the 15th century, Vasco da Gama and other Portuguese seamen left their Atlantic-facing nation to cash in on the spice trade. They established colonies in South America, India, Africa and beyond,...

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Ingredients

2 tablespoons olive oil
2 chopped red onions
2 chopped garlic cloves
2 (about 1 pound, 9 ounces) russet potatoes, cut into 1 1/2 -inch pieces
2 bay leaves
Salt
Half a head (about 7 ounces) dark cabbage such as cavolo nero, kale or savoy, thinly sliced
2 ounces chorizo
<a href="http://recipes.latimes.com/recipe-piri-piri-oil/" target="_blank">Piri piri oil</a> or sauce for drizzling