Caldo Verde Style Chourico and Potato Skillet
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.
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 cloves 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
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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.
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2
Add 1 diced yellow onion to the same skillet and cook over medium heat until softened, about 4 minutes. Add 4 cloves minced garlic cloves and 1 tsp smoked paprika and cook 1 minute more.
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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.
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4
Cover and cook until potatoes are just tender, about 10 to 12 minutes.
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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.
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6
Squeeze 1 juiced lemon juice over the skillet, taste and adjust seasoning, and serve hot.