Here’s another recommended recipe we found from olivemagazine.com.
Reference Link:
Caldo verde (kale, chorizo and potato soup):

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• 1 tbsp olive oil
• 200g chorizo

  skin removed and sliced

• 1 onion

  thinly sliced

• 4 cloves garlic

  thinly sliced

• 2 litres chicken stock
• 600g Charlotte potatoes

  scrubbed and sliced into 1cm thick slices

• 200g kale

Nutrition: per serving

• kcal427
• fat20.7g
• saturates7g
• carbs28.6g
• sugars4.8g
• fibre7.3g
• protein28g
• salt4.6g

Method

• step 1

  Heat the olive oil in a large pan and cook the chorizo and onion over a medium heat for 10 minutes until the chorizo has released lots of oil and the onion is soft. Add the garlic and cook for 2-3 minutes, then tip in the stock and potatoes. Simmer gently for 15 minutes until the potatoes are soft. Tip in the kale and cook for 2-3 minutes or until softened, adding a little water if it gets too thick. Season with salt and lots of black pepper, and spoon into bowls.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

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Caldo verde (kale, chorizo and potato soup)

reco low-cal