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Photo of Caldo Verde by WW

Caldo Verde

6
Points® value
Total Time
47 min
Prep
16 min
Cook
31 min
Serves
4
Difficulty
Easy
Grated into the soup, the potato melts, its starch thickening the broth into a creamy, warming bowl.

Ingredients

Cooking spray

1 spray(s)

Onion

1 medium, chopped

Garlic

2 clove(s), large, minced

Smoked hot turkey sausage

8 oz, cut into 1/2-inch-thick rounds

Chicken broth

4 cup(s)

Uncooked potato

1 medium, baking-variety (about 8 ounces), peeled

Kale

4 cup(s), stemmed and shredded

Table salt

½ tsp(s)

Black pepper

½ pinch(es), freshly ground

Hot pepper sauce

⅛ tsp(s), or to taste

Instructions

  1. Spray a large saucepan with nonstick spray; set over medium heat. Add the onion; cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 20 seconds.
  2. Add the sausage; cook, stirring often, until browned, about 5 minutes.
  3. Pour in the broth; bring to a simmer, stirring often.
  4. Using the small holes of a box grater, grate the potato into the stew. Stir well while returning to a simmer. Cover, reduce the heat to low, and simmer for 5 minutes, stirring a couple of times.
  5. Stir in the kale; cover and continue cooking, stirring occasionally, until the kale is tender, about 12 minutes. Stir in the salt, pepper, and hot red pepper sauce before serving. Yields about 1 1/2 cups per serving.

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