Calde Verde

2 Tablespoon Olive oil
2 Pound Chorizo sausage; sliced 1/2 slices
1 Cup Julienned onions
2 Tablespoon Chopped garlic
1/4 Cup Finely-chopped parsley
3 Cup Peeled; 1/4"-diced white potatoes
1/4 Pound Split peas
3 Quart Chicken stock
4 Cup Kale; rinsed, stemmed, and torn into pieces
3 Bay leaves
2 Sprigs Fresh thyme
Salt; to taste
Freshly-ground black pepper; to taste
Crushed red pepper; to taste
6 Tablespoon Fresh mint chiffonade
1/2 Fat; 0 Other Carbohydrates

In a large pot, heat the olive oil. When the oil is hot, add the chorizo and
onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic,
parsley, and potatoes. Cook for 2 minutes. Add the peas, stock and kale and
bring to a boil. Season with salt and pepper. Stir in the bay leaves, thyme
and crushed red pepper. Reduce to a simmer and cook until the potatoes are
fork tender, about 30 minutes. Remove from the heat and skim off any fat
that has risen to the surface. Serve the soup in large bowl and garnish with
the mint. This recipe yields 8 servings.