🥬 Caldo Verde

6 servings · prep 15 min · cook 35 min

Ingredients

• 1 kg potatoes
• 300 g curly kale or collard greens
• 200 g Portuguese chouriço
• 1 onion
• 3 garlic cloves
• 1.5 l water or stock
• 5 tbsp olive oil
• Salt, pepper

Method

1. Fry the onion and garlic in the olive oil, add the chopped potatoes and the water; cook 25 min.
2. Blend the soup until perfectly smooth: this is the base, it must have no lumps at all.
3. Roll the kale leaves into a cigar and shred them AS FINELY AS POSSIBLE (1 to 2 mm) — this is the signature of the dish.
4. Brown the chouriço slices separately and keep the rendered fat.
5. Tip the greens into the simmering soup and cook 5 min only: they must stay bright green and slightly crisp.
6. Serve with the chouriço slices, a drizzle of raw olive oil and pepper.

Adapted from Food Wishes (YouTube)

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