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The Boston Globe

Food & dining

Fresh Pick

Recipe for Portuguese kale and chorizo soup

Serves 4

Traditional “caldo verde,” Portuguese kale soup, is made with a meaty broth, plenty of greens, thin slices of chorizo, and potatoes. If you want to save a few minutes and boost protein content, as we do here, add canned chickpeas instead of potatoes. Old-school recipes might suggest sauteing the hearty leaves of kale with the onions and garlic. Instead, stir them in at the end to retain freshness and bite and highlight the season’s flavors at their peak.

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