Caldo verde

Method

1. Peel the potatoes and slice them 1 cm thick; roughly chop the onion and halve the garlic. Cut the thick stems out of the kale, stack several leaves, roll them tightly like a cigar and, with your sharpest knife, slice into very thin 1 to 2 mm threads. These fine threads are what make caldo verde. Slice the chouriço into 5 mm rounds.

2. Heat half the olive oil in a 3 L pot over medium-low heat and cook the onion and garlic for 5 min, until soft but not coloured.

   Add in this stepExtra virgin olive oil 1 tbspOnion ½Garlic cloves 2

   medium-low heat

3. Add the potatoes, water and salt and bring to the boil over high heat, then turn down to medium-low heat, cover and simmer for 22 min, until the potatoes break apart when pressed with a spoon.

   Add in this stepFloury potatoes 450 gWater 900 mlSalt 1 tsp

   high heat→medium-low heat

4. Turn off the heat and blend with a stick blender until very smooth. Keep the blade at the bottom of the pot so the hot soup doesn't splash. If it's too thick, add a little hot water.

5. Return the pot to medium heat and, once it simmers, add the kale and chouriço and cook uncovered for 5 min, until the kale is bright green and tender with a slight bite. Don't overcook it, or it turns olive-brown.

   Add in this stepKale or collard greens 120 gChouriço (Portuguese smoked sausage) or chorizo 60 g

   medium heat

6. Taste and add salt if needed, ladle into bowls and drizzle the remaining olive oil over each. Serve with cornbread or rustic bread.

   Add in this stepExtra virgin olive oil 1 tbsp