Caldo Verde

Methods/steps

1 pound kale or spinach, cut into small julienne Salt and pepper to taste In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic, half the chorizo, and the chiles and cook for 2 minutes. Add the potatoes, cover everything with water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes. When the soup is cool enough to handle, puree it in a food processor and return to the pot. Add the greens, and bring everything back to a boil. Lower the heat and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish on top with the remaining cubes of chourizo.