Caldo Verde Style Chourico and Potato Skillet

Name: Caldo Verde Style Chourico and Potato Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 12 oz chourico sausage (or chorizo), sliced 1/4-inch rounds; 1 lb Yukon Gold potatoes, peeled, 1/2-inch dice; 6 cups curly kale, stems removed, ribboned; 2 tbsp extra-virgin olive oil; 1 yellow onion, diced; 4 garlic cloves, minced; 1 cup low-sodium chicken broth (gluten-free certified); 1 tsp smoked paprika; 1/2 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1 lemon, juiced

A quick one-pan skillet inspired by the classic Portuguese green soup, combining smoky chourico sausage, tender potatoes, and wilted kale in a garlicky olive oil base.

40 minEasyServes 4410 cal/serving

PortugueseLunchStovetopStandardDairy-FreeGluten-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

12 oz chourico sausage (or chorizo), sliced 1/4-inch rounds
1 lb Yukon Gold potatoes, peeled, 1/2-inch dice
6 cups curly kale, stems removed, ribboned
2 tbsp extra-virgin olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 cup low-sodium chicken broth (gluten-free certified)
1 tsp smoked paprika
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1 lemon, juiced

Instructions

1

Heat 2 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add 12 oz sliced 1/4-inch rounds chourico sausage (or chorizo) and cook, stirring occasionally, until browned and the fat renders, about 4 minutes. Transfer to a plate.
2

Add 1 diced yellow onion to the same skillet and cook over medium heat until softened, about 4 minutes. Add 4 minced garlic cloves and 1 tsp smoked paprika and cook 1 minute more.
3

Add 1 lb peeled, 1/2-inch dice Yukon Gold potatoes and stir to coat in the drippings. Pour in 1 cup low-sodium chicken broth (gluten-free certified), season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper, and bring to a simmer.
4

Cover and cook until potatoes are just tender, about 10 to 12 minutes.
5

Return chourico to the skillet. Add 6 cups stems removed, ribboned curly kale in batches, stirring to wilt each addition, about 3 minutes total.
6

Squeeze 1 juiced lemon juice over the skillet, taste and adjust seasoning, and serve hot.

Questions

How long does Caldo Verde Style Chourico and Potato Skillet keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Caldo Verde Style Chourico and Potato Skillet?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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