Emeril Lagasse's New-Style Caldo Verde
INGREDIENTS
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2 tablespoons olive oil
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1 pound hot, cured, Spanish chorizo, cut into 1⁄4-inch-thick rounds
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1 cup chopped yellow onion
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1⁄2 teaspoon salt
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1⁄4 teaspoon freshly ground black pepper
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2 tablespoons minced garlic
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3 cups diced (1⁄2-inch) peeled Russet potatoes
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3 1⁄2 quarts (14 cups) chicken stock
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2 bunches (3⁄4 to 1 pound) red- or green-leaf kale, washed well and stemmed
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1⁄4 cup packed fresh flat-leaf parsley leaves
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3 bay leaves
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2 sprigs fresh thyme
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Crushed red pepper, to taste
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1⁄4 cup fresh mint chiffonade -
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