Lazy Luisa's Caldo Verde.
In this recipe you can use chorizo or shredded chicken for the meat. If using cooked shredded chicken, add it at the end with the greens.
You can use kale or large spinach for the greens.
You can use collards, but they take forever to cook because they're very tough, so keep this in mind. Sometimes the kale is old / tough too, so it might take a long time to cook too.
If using chorizo, you don't need any spices. If using chicken, add some paprika, garlic, and a little cumin or curry after frying the onions.
To shred the greens, remove stems, layer all the leaves and roll them into a cigar (but cigars aren't Paleo, OK?). Grip the leaves very tightly on your hand between your thumb and forefinger, and shred from forefinger to thumb, pushing the greens up with the pad of your palm as needed.
The reason I give these detailed instructions is because you want the greens very finely shredded, which is super difficult to achieve otherwise.
Makes enough for two people, I think. Sorry, I don't generally measure things :(
- Fry one minced onion in olive oil.
- Add about 1/2 cup chopped chorizo and make sure it's very well cooked.
- To this, add and brown 1/2 cup potatoes or turnips, chopped small. Keep in mind that turnips take longer to cook than potatoes.
- Pour about 2 cups chicken stock, and boil until the potatoes/turnips are cooked.
- Turn off the heat, and add 1/2 cup shredded greens (and shredded chicken if you are using it). The remaining heat is enough to cook the greens.
- Once the greens turn that bright green, your soup is done :-)