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

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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.

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Questions

How much time should I plan for Caldo Verde Style Chourico and Potato Skillet?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 4 (12 minutes): "Cover and cook until potatoes are just tender, about 10 to 12 minutes."

What should Caldo Verde Style Chourico and Potato Skillet look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until potatoes are just tender.

Is there a substitute for chorizo in Caldo Verde Style Chourico and Potato Skillet?

The entry for Caldo Verde Style Chourico and Potato Skillet calls for 12 oz chourico sausage (or chorizo), sliced 1/4-inch rounds. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Is Caldo Verde Style Chourico and Potato Skillet gluten-free?

Yes. As written, nothing in the ingredient list for Caldo Verde Style Chourico and Potato Skillet is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the chourico and the broth.

How do I store and reheat Caldo Verde Style Chourico and Potato Skillet?

Refrigerate what is left of Caldo Verde Style Chourico and Potato Skillet within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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