Portuguese Caldo Verde

Using the right potatoes makes a tremendous difference in this recipe, so make sure to use red bliss potatoes. adapted from america's test kitchens.

Heat the oil in a large stockpot or dutch oven over medium heat until shimmering.

Add the onion and cook , stirring frequently , until softened , about 5 minutes.

Add the garlic and cook until fragrant , about 30 seconds.

Add 3 cups of the broth , potatoes , and 1 / 2 tsp salt.

Increase the heat to medium-high and bring to a boil.

Reduce the heat and simmer until the potatoes are tender , about 15 minutes.

Remove the pot from the heat and mash the potatoes in the liquid with a potato masher.

Until no large chunks remain and the potatoes thicken the stew slightly.

Return the pot to medium-high heat.

Add the remaining 3 cups broth , sausage , and savory and bring to a boil.

Reduce the heat to medium-low , cover , and simmer to blend the flavors , about 15 minutes.

Remove and discard the savory.

Stir in the kale and simmer until just tender , about 5 minutes.

Adjust the seasonings with salt & pepper to taste.

Serve immediately , drizzling each portion with olive oil , if d.

extra virgin olive oil, onion, garlic cloves, low sodium chicken broth, red bliss potatoes, salt, chorizo sausage, fresh savory, kale, pepper