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This satisfying soup of Portuguese origin is perfect on a cold winter evening.

Caldo Verde

½         teaspoon olive oil, plus more if necessary

½         pound smoked Spanish chorizo, cut in half lengthwise and then cut into ½-inch slices

1          small onion, finely chopped

4          garlic cloves, crushed

½         pound kale, rough stems removed and roughly chopped

1          pound Yukon Gold potatoes, cut into 1-inch pieces

1          teaspoon kosher salt

¼         teaspoon freshly ground black pepper

6          cups chicken broth, low sodium


1.  Put the olive oil into the cooking pot of the Multicooker set to Brown/Sauté at 400°F. Once preheated, add the chorizo. Cook until chorizo is browned on both sides, about 8 minutes. You should have ½ tablespoon of oil remaining in the cooking pot. If the pan is dry, add more olive oil. If there is an excessive amount of oil, carefully wipe out with a paper towel or drain off in a separate container.

2.  Stir in the onion and garlic and cook until softened. Stir in the kale, potatoes, salt and pepper and toss to evenly coat with the oil. Finally stir in the chicken broth. Cover and switch unit to Slow Cook on High for 4 hours.

3.  When time has expired, unit will switch to Keep Warm. Taste and adjust seasoning as desired.


Servings: Makes about 8 cups

Nutritional information per serving

Nutritional information per cup:
Calories 252 (54% from fat) • carb. 17g • pro. 12g
• fat 15g • sat. fat 5g • chol. 31mg • sod. 1441mg
• calc. 60mg • fiber 2g

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