Caldo Verde

Ingredients

• 600 g potatoes
• 300 g kaleSubstitute: collard greens
• 150 g chouricoSubstitute: chorizo
• 1 large onion
• 3 cloves garlic
• 4 tbsp olive oil
• 1000 ml chicken brothSubstitute: vegetable broth

Instructions

1. 1

   Peel and dice potatoes. Cook with diced onion and garlic in broth until very soft, about 20 minutes.

2. 2

   Mash potatoes directly in the broth with a masher or blend partially — the soup should be thick and creamy with some texture.

3. 3

   Strip kale leaves from stems and roll tightly. Slice into hair-thin ribbons (the thinner the better).

4. 4

   Slice chourico into thin rounds and fry in a separate pan until the edges crisp.

5. 5

   Bring the potato soup back to a simmer, add kale ribbons, and cook 5 minutes until just wilted but still bright green.

6. 6

   Stir in a generous glug of olive oil and the fried chourico.

7. 7

   Serve hot with crusty cornbread (broa) and a drizzle of olive oil on top.