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Recipe for Portuguese kale and chorizo soup

Karoline Boehm Goodnick for The Boston Globe

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.

2tablespoons olive oil
½pound chorizo, cut into rounds
1onion, chopped
2cloves garlic, thinly sliced
teaspoons sweet paprika
teaspoons hot paprika
½teaspoon ground cumin
1can (15 ounces) chickpeas, drained but not rinsed
8cups chicken stock
Salt and pepper, to taste
1bunch kale, stemmed and cut in half lengthwise

1. In a large pot over medium-high heat, heat the olive oil. Cook the chorizo, stirring often, for 2 minutes or until the oil turns red.

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2. Add the onion and garlic. Cook, stirring often, for 8 minutes. Stir in sweet and hot paprika, and cumin. Cook, stirring, 1 minute more.

3. Add chickpeas, chicken stock, and salt. Bring the soup to a boil, lower the heat, and simmer for 15 minutes. Skim off and discard the fat.

4. Stir in the kale. Cook for 5 minutes or until tender. Taste for seasoning and add more salt, and pepper, if you like.

Karoline Boehm Goodnick

This column offers ways to prepare native ingredients from

the farmers’ market, farm stand, or fishmonger.

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