Quick Caldo Verde

By lpensa

Ingredients

• 1 medium onion, chopped
• 1 pound turkey kielbasa cut into 1/2-inch thick rounds
• 6 cups chicken broth
• 2 medium baking potato (about 8 ounces), peeled
• 4 cups fresh kale
• 1/2 teaspoon salt
• 1 tsp smoked paprika
• 1/2 teaspoon freshly ground pepper
• 1/8 tsp red pepper flakes
• 1 15.25 oz can red kidney beans
• 1 cup water

Details

Servings 6

Preparation

Step 1

1. Spray a large saucepan with nonstick spray; set over medium high heat. Add the kielbasa cook, stirring often, until lightly browned about 5 minutes. Transfer to a plate.
2. Add the onions and paprika to the skillet, cook stirring often until the onions are crisp tender. Add the broth , 1 cup of water and the potatoes. Bring to a boil. Cook until the potatoes are very soft.
3. Coarsely mash the potatoes with a wooden spoon. Stir in kale and return to a boil. Reduce the heat and simmer covered until the kale is tender about 10 minutes.
4. Stir in the kielbasa and cook until the flavors are blended about 5 minutes longer