Caldo Verde (Portuguese Green Soup) recipe | PCC Community Markets

Ingredients

• 1/4 cup (2 ounces) extra virgin olive oil
• 5 ounces (about 1 cup) Spanish chorizo, sliced into 1/4-inch rounds
• 1 small Spanish onion, diced
• 2 teaspoons kosher salt
• 1 clove garlic, sliced
• 3 medium Yukon Gold potatoes, peeled and roughly chopped
• 2 cups (16 ounces) cold water
• 2 cups (16 ounces) chicken broth or vegetable broth
• 8 ounces (about 2 cups) kale or collard greens, stems removed, leaves thinly sliced
• 1 teaspoon freshly ground white pepper