Caldo Verde

• Saute in
• 2 tablespoons olive oil
• 2 1/2 lbs large russet potatoes, peeled and sliced 1/8 inch thick (about 5)
• Add
• 2 cups yellow onions, diced
• 1/2 teaspoon crushed red pepper flakes
• Stir in
• 2 tablespoons garlic, minced
• Add and Simmer
• 6 cups low sodium chicken broth
• Saute Drain and Add
• 1/2 lb pepperoni, peeled,sliced
• Add
• 4 cups kale, stemmed,sliced into thin strips (1/4 lb.)
• salt
• Add
• 1 tablespoon fresh lemon juice

1. Peel potatoes and slice thinly, about 1/8" thick.
2. Heat oil in a large stockpot over medium-high heat.
3. Then, add potatoes and brown.
4. This will give the soup a deep color and rich potato taste.
5. Add onions and red pepper flakes, and cook until onions turn soft.
6. Stir in garlic, then add broth and bring to boil.
7. Reduce heat and simmer 10-15 minutes until potatoes are done.
8. Meanwhile, peel casing from pepperoni.
9. Slice pepperoni into 1/4"-thick pieces.
10. Heat skillet over medium heat and add slices.
11. Render and lightly brown on both sides.
12. Drain on paper towels.
13. When potatoes are cooked, use a potato masher to mash the slices-but don't cream them!
14. Try to simply chunk them enough so the broth thickens.
15. Now add the drained pepperoni.
16. In batches, stack stemmed kale and slice into shreds.
17. Add and cook 2-3 minutes.
18. Season with salt.
19. Just before serving, stir in lemon juice.
20. Acid turns the kale army-green if added too early.

saute in, olive oil, russet potatoes, yellow onions, red pepper, garlic, simmer, chicken broth, pepperoni, kale, salt, lemon juice

Taken from www.food.com/recipe/caldo-verde-42663 (may not work)