Caldo Verde - More Than Our Story

Ingredients

• Kale, 2 cups, chopped. Although you could use collard greens, swiss chard or green cabbage if you prefer.
• Potatoes, 2-3 medium, white, waxy potatoes, peeled and diced, ½ to 1” cubes. These will form the base of the soup.
• Onions, 2 medium, white, diced.
• Garlic, 4-6 cloves chopped, to provide flavor to the base of the soup.
• Sausage, 8 ounces, casing removed, diced or sliced into thin rounds. I prefer Linguiça, but Chouriço (Chorizo) makes a great substitute. If you’re looking for a
• Broth, 3 cups. This recipe calls for chicken broth, but vegetable stock can be used for plant-based diets.
• Oil, 2 tbsp olive or vegetable oil.
• Salt and Pepper to taste.
• Plum tomatoes, 3, cored and cut into ½-inch cubes.
• Vinegar, 1-2 tablespoons. Balsamic or apple cider vinegar lend a nice acidity to this soup.
• Bay leaves, 1-2 fresh or dried.
• Red pepper flakes or splash of hot sauce to taste.
• Oyster crackers