Caldo Verde

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2 tablespoons extra-virgin olive oil, plus more for drizzling

2 garlic cloves, minced

1 large Spanish onion, chopped

6 ounces chorizo, sliced 1/4 inch thick

2 quarts water

1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks

Salt and freshly ground pepper

1 pound kale, stems discarded and leaves finely shredded

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