Portuguese Caldo Verde with Smoked Paprika Chorizo

Slice 2 oz chorizo sausage into thin rounds, then cut into quarters. In a small bowl, toss chorizo with 1 tsp smoked paprika until evenly coated.

Heat 1 tbsp olive oil in a medium pot over medium heat. Add the chorizo and cook for 3-4 minutes until edges begin to crisp. Remove with a slotted spoon and set aside, leaving the flavored oil in the pot.

Add 1/2 diced yellow onion to the pot and cook for 3-4 minutes until softened. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Peel and dice 1 small russet potato into 1/2-inch cubes. Add to the pot and stir to coat with oil.

Pour in 2 cups chicken broth and add 1 bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.

While the soup simmers, wash 2 cups kale, remove stems, and slice leaves into very thin strips (chiffonade).

When potatoes are tender, use the back of a wooden spoon to mash some of the potatoes against the side of the pot to thicken the soup slightly.

Add the sliced kale to the pot and simmer for 3-4 minutes until kale is tender but still bright green.

Stir in 1 tsp white wine vinegar, 1/4 tsp sea salt, and 1/4 tsp black pepper. Taste and adjust seasonings if needed.

Return the chorizo to the pot and simmer for 1 minute to reheat.

Remove bay leaf before serving. Ladle soup into a bowl and serve with 1 small whole grain bread roll on the side.