Caldo Verde

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1 tablespoon extra virgin olive oil, plus more for drizzling over the soup

5 ounces Spanish chorizo, sliced into 1/8-inch thick coins

5 ounces linguica, sliced into 1/8-inch thick coins

1 large onion, diced

4 cloves garlic, minced

1 1/2 pounds potatoes, peeled, quartered and sliced into 1/4-inch pieces

-- Kosher salt and ground black pepper, to taste

5 cups chicken broth

1 1/2 bunches kale, hard stems removed and leaves cut crosswise into 1/2-inch slices

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