Caldo Verde

Ingredients

• • 500g potatoes, peeled and diced
• • 1 large onion, diced
• • 2 cloves garlic, minced
• • 200g kale or collard greens, stems removed
• • 3 tbsp extra virgin olive oil (plus more for serving)
• • 1 litre water or chicken stock
• • Salt and pepper to taste
• • 100g chouriço or chorizo, sliced (optional)

Instructions

1. 1 Heat 2 tbsp olive oil in a large pot. Sauté onion and garlic for 3 minutes until softened.
2. 2 Add diced potatoes and water or stock. Bring to a boil.
3. 3 Reduce heat and simmer for 20 minutes until potatoes are very soft and falling apart.
4. 4 Using a potato masher or immersion blender, blend the soup until mostly smooth but still slightly chunky.
5. 5 Roll the kale leaves tightly into a cigar shape and slice into very thin ribbons (2-3mm).
6. 6 If using chouriço, fry slices in a dry pan until crispy. Set aside.
7. 7 Return soup to a gentle simmer. Stir in kale ribbons. Cook for 3-4 minutes — no more, to keep color.
8. 8 Season with salt and pepper. Ladle into bowls. Top with chouriço slices and a generous drizzle of olive oil.