Caldo Verde by Epicurious

olive oil, dry-cured spanish chorizo or lingui?a rounds, curly kale, yukon gold potatoes onion, garlic, kosher salt, black pepper, bay leaf


– 1/4 cup extra-virgin olive oil
– 12 oz. dry-cured Spanish chorizo or lingui?a, casing removed, sliced into 1/4 rounds
– 1 bunch curly kale, stems removed and thinly sliced, leaves torn into bite-size pieces
– 2 lb. Yukon Gold potatoes, cut into 1 pieces
– 1 onion, chopped
– 2 garlic cloves, chopped
– 1 tsp. (or more) kosher salt
– 1/4 tsp. freshly ground black pepper
– 2 bay leaves


There are no reviews yet.

Be the first to review “Caldo Verde by Epicurious”

Read Full Recipe