Emeril's New Style Caldo Verde Recipe

• 2 Tbsp. extra virgin olive oil
• 1 1/2 c. finely-minced yellow onions
• 1 Tbsp. chopped garlic
• 2 lb potatoes peeled, and cut into 1/2" cubes
• 9 c. chicken stock (or possibly canned low-sodium chicken broth)
• 1/2 tsp crushed red pepper
• 1/2 lb chorizo or possibly linguica sliced crosswise into 1/4" pcs
• 1/2 lb kale
• 1/4 c. minced parsley
• 1/2 c. minced cilantro
• 2 Tbsp. minced mint Salt to taste Freshly-grnd black pepper to taste Crusty bread as an accompaniment

Directions