Set out a scale and the equipment for Caldo verde. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh potato, kale, pork tenderloin, olive oil, garlic, kosher salt, yellow onion. Caldo verde is cooked in Portugal as its own dish. Simmer potato, mash it into the broth, and wilt kale with a little paprika pork. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
