Caldo verde means “green soup” and is considered Portugal’s national dish. What better way to start off fall than with a simple, flavorful, and nourishing soup. From Cuisine Magazine
Peel potatoes and slice thinly, about 1/8" thick.
Heat oil in a large stockpot over medium-high heat.
Then, add potatoes and brown.
This will give the soup a deep color and rich potato taste.
Add onions and red pepper flakes, and cook until onions turn soft.
Stir in garlic, then add broth and bring to boil.
Reduce heat and simmer 10–15 minutes until potatoes are done.
Meanwhile, peel casing from pepperoni.
Slice pepperoni into 1/4"-thick pieces.
Heat skillet over medium heat and add slices.
Render and lightly brown on both sides.
Drain on paper towels.
When potatoes are cooked, use a potato masher to mash the slices—but don’t cream them!
Try to simply chunk them enough so the broth thickens.
Now add the drained pepperoni.
In batches, stack stemmed kale and slice into shreds.
Add and cook 2–3 minutes.
Season with salt.
Just before serving, stir in lemon juice.
Acid turns the kale army-green if added too early.
