Red Russian Kale And Chorizo Soup (Caldo Verde)

• 8 ounces Spanish chorizo, thinly sliced crosswise
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 large garlic cloves, minced
• 1/2 teaspoon red chile flakes
• 1/2 teaspoon pepper
• 7 cups reduced-sodium chicken broth
• 3/4 pound russet potato, peeled and chopped
• 12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons
• Kosher salt (optional)

1. Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.
2. Add onion to fat in pot and saute until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.
3. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.

spanish chorizo, olive oil, onion, garlic, red chile flakes, pepper, chicken broth, potato, red, kosher salt

Taken from www.myrecipes.com/recipe/russian-kale-chorizo-soup (may not work)