Emeril's New-Style Caldo Verde
"Emeril calls this version "new-style" because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the traditional version. Serve with crusty bread alongside...."
INGREDIENTS
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2 tablespoons olive oil
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1 1/2 cups finely chopped yellow onions
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1 tablespoon minced garlic
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2 pounds Idaho potatoes, peeled and cut into 1/2-inch cubes
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7 cups chicken stock or canned, low-sodium chicken broth
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Salt and freshly ground black pepper, to taste
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1/2 teaspoon crushed red pepper
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8 ounces kale, large stems and ribs removed
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8 ounces firm (smoked) chorizo or other hot smoked sausage, diced or crumbled
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1/2 cup chopped fresh cilantro
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1/4 cup chopped fresh parsley
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2 tablespoons chopped fresh mint
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