Red Russian Kale and Chorizo Soup (Caldo Verde)

Photo: Iain Bagwell; Styling: Karen Shinto

When you're at the farmers' market, look for Red Russian kale, an heirloom variety that, despite the name, is purple and gray-green. Its tender texture and mild flavor go well in this lightly spicy soup.

Yield: Serves 4 to 6
Recipe from Sunset

More From Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 54%
  • Protein: 16g
  • Fat: 19g
  • Saturated fat: 6.4g
  • Carbohydrate: 18g
  • Fiber: 1.9g
  • Sodium: 645mg
  • Cholesterol: 62mg


  • 8 ounces Spanish chorizo, thinly sliced crosswise
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, minced
  • 1/2 teaspoon red chile flakes
  • 1/2 teaspoon pepper
  • 7 cups reduced-sodium chicken broth
  • 3/4 pound russet potato, peeled and chopped
  • 12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons
  • Kosher salt (optional)


  1. 1. Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.
  2. 2. Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.
  3. 3. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.
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