Portuguese Caldo Verde

Ingredients

• 250 g curly kale, thick stems stripped away, leaves rolled tightly and sliced into very fine ribbonscavolo nero also works, sliced the same way
• 700 g floury potatoes, peeled and cut into 2cm chunksMaris Piper or King Edward are ideal
• 180 g chouriço, half left whole, half sliced into 5mm coinsSpanish chorizo works as a substitute
• 1 white onion, finely chopped
• 3 garlic cloves, crushed
• 4 tbsp olive oil
• 1200 ml chicken stockuse vegetable stock to make this vegetarian
• 1 tsp fine salt
• 1 pinch black pepper, freshly ground
• 2 tbsp extra virgin olive oil (optional)

Contains: cereals gluten.

Method

1. Heat 3 tablespoons of olive oil in a large heavy-based pot over a medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 8 minutes until soft and translucent. Add the garlic and cook for a further 2 minutes.About 10 min
2. Add the whole piece of chouriço to the pot along with the potatoes and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes until the potatoes are completely tender and beginning to fall apart.About 22 min
3. Remove the whole chouriço and set aside. Use a potato masher or the back of a wooden spoon to crush most of the potatoes directly in the pot — you want a thick, creamy broth with some chunks remaining, not a smooth purée.About 2 min
4. In a small frying pan, heat the remaining tablespoon of olive oil over a medium-high heat and fry the sliced chouriço coins for 2–3 minutes, turning once, until the edges are crisp and caramelised. Slice the reserved whole chouriço into coins and add to the pot.About 3 min
5. Bring the soup back to a gentle simmer and add the kale ribbons. Stir well and cook for 3–4 minutes — the kale should be tender but still vivid green. Taste and adjust seasoning.About 4 min
6. Ladle into deep bowls. Top each bowl with a few crispy chouriço coins from the frying pan and a drizzle of extra virgin olive oil. Serve with crusty bread.