Caldo Verde

On on!


  • 2 tbsp extra-virgin olive oil
  • 1 package El Capitán ‘Chorizo’ Crumbles
  • 1 cup chopped onions
  • 2 tbsp minced garlic
  • 2 large white potatoes, peeled and diced
  • 3 quarts vegetable stock
  • 4 cups kale, cut into 1 inch strips
  • 2 bay leaves
  • 1/4 tsp dried thyme
  • pinch crushed red pepper
  • 1/4 finely chopped parsley
  • 6 tbsp minced fresh mint
  • small loaf of crusty bread

The How-To

  1. In a large stock pot, heat the olive oil and add torn chorizo. Fry until heated through and crispy. Remove from pan and set aside.
  2. Cook onions in oil from chorizo, adding more if necessary for 2 minutes.
  3. Add garlic and diced potatoes and cook 2 minutes more.
  4. Add the stock and kale and bring the liquid up to a boil.
  5. Stir in the bay leaves, thyme, and crushed red pepper.
  6. Season with salt & pepper.
  7. Reduce the heat to a simmer and cook until the potatoes are fork tender. (about 30 minutes)
  8. Stir in parsley, mint and chorizo.
  9. Ladle into large bowls and serve with crusty bread.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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