Caldo Verde

Caldo Verde
Grated into the soup, the potato melts, its starch thickening the broth into a creamy winter warmer.
Makes 6 cups; 4 servings
1 spray nonstick cooking spray
1 medium onion, chopped
2 garlic cloves, minced
8 ounces turkey sausage, cut into 1/2-inch thick rounds
4 cups chicken broth
1 medium baking potato (about 8 ounces), peeled
4 cups stemmed and shredded kale
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 dashes hot red pepper sauce
1. Spray a large saucepan with nonstick spray; set over medium heat. Add the onion; cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 20 seconds.
2. Add the sausage; cook, stirring often, until browned, about 5 minutes.
3. Pour in the broth; bring to a simmer, stirring often.
4. Using the small holes of a box grater, grate the potato into the stew. Stir well while returning to a simmer. Cover, reduce the heat to low, and simmer for 5 minutes, stirring a couple of times.
5. Stir in the kale; cover and continue cooking, stirring occasionally, until the kale is tender, about 12 minutes. Stir in the salt, pepper, and hot red pepper sauce before serving.
Serving size: 1 1/2 cups. POINTS value per serving: 4


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