Calde Verde

Yield:	1 Servings
Categories:

2	tb	Olive oil
2	lb	Chorizo sausage; sliced into 1/2-inch slices
1	c	Julienned onions
2	tb	Chopped garlic
1/4	c	Finely chopped parsley
3	c	White potatoes; peeled and 1/4-inch dice
1/4	lb	Split peas
3	qt	Chicken stock
4	c	Kale; rinsed, stemmed, and torn into pieces
3		Bay leaves
2		Sprigs of fresh thyme
		Salt and pepper
		Crushed red pepper
6	tb	Chiffonade fresh mint