Collard or mustard greens can be substituted for the kale.
Add chorizo and cook, stirring, until browned, about 5 minutes.
Drain the chorizo on paper towels and set aside.
Photo: Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
Heat oil in a heavy stockpot over medium heat.
Add onions and saute until softened, 5 to 10 minutes.
Add broth, potatoes and garlic and bring to a boil.
Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
Transfer the potatoes and garlic to a bowl with a slotted spoon; lightly mash with a fork.
Return to the soup and bring to a simmer.
Stir in kale, a handful at a time.
Simmer until the kale is tender, about 5 minutes.
Stir in the reserved chorizo and season with salt and pepper.
Chorizo can be made with raw or smoked, ground or chopped pork.
Chorizo is available at well-stocked supermarkets, specialty food stores or online at tienda.com.
Chorizo can be found in the deli section of most large supermarkets.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
