Keto Caldo Verde (Kale Soup)

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• 6 cups Chicken Broth
• 8 cups Kale (thinly sliced)
• about 113 g Chouriço (Portuguese sausage, sliced)
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tbsp of Olive Oil and let it warm for about 1 minute until it shimmers.
2. 2Add the 1 medium Onion, chopped into small pieces, and the 3 cloves Garlic, minced. Sauté for 5-7 minutes, stirring occasionally, until the onion looks soft and translucent and the garlic smells fragrant.
3. 3Carefully pour in the 6 cups of Chicken Broth. Increase the heat to medium-high and bring the broth to a rolling boil, which means you'll see large bubbles breaking the surface rapidly.
4. 4Once boiling, add the 8 cups of thinly sliced Kale and the about 113 g of sliced Chouriço. Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. The kale should be tender, and the chouriço should have released its flavor into the broth.
5. 5Stir in the 1 tsp of Salt and the 1/2 tsp of Black Pepper. Taste the soup and add more salt or pepper if you think it needs it, stirring well after each addition.
6. 6Ladle the hot Keto Caldo Verde into bowls and serve immediately.

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