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Red Russian Kale and Chorizo Soup (Caldo Verde)
Ingredients
  • 8 ounces Spanish chorizo, thinly sliced crosswise
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, minced
  • ½ teaspoon red chile flakes
  • ½ teaspoon pepper
  • 7 cups reduced-sodium chicken broth
  • ¾ pound russet potato, peeled and chopped
  • 12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons
  • Kosher salt (optional)
Steps
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