members recipes

correcção
o caldo verde é suposto não ser muito compacto por isso cortem na dose das batatas e o chouriço so se põe no fim porque o chouriço vermelho (que é o que é suposto ser usado) é bastante forte e se fizer parte da cozedura o caldo fica uma pilha de sal.

This recipe makes me laugh because there are no measurements as is per usual in Portuguese homes, such as the one I was brought up in. I've added my own comments to the translation. This is very yummy soup and there should be a LOT of kale. As much as the pot allows. The potato thickens the soup - it should not be too watery but rather rich with the kale and potato.

Ingredients
Potatoes (A couple, depending on size and the amount of kale used) (and amount of soup desired!)
Red Chourizo (but in my opinion any will do), sliced
Green kale, very finely sliced (not chopped)
Olive Oil
Salt
Fresh garlic (a clove or two, depending again on size and taste).

Method
Boil the potatoes, add salt to taste. Once well cooked use the hand blender and bring the potatoes to a creamy consistency.
Add sliced chourico, garlic and kale to the potato mix, add some water (...amount depends...) and boil together until the kale is cooked. Add olive oil to taste. Serve hot.

Note: We do cook the chourizo as per this method but some people instead place uncooked slices in the bowl to be served and pour the soup over it before serving.

Translation:
Put potatos, sal & olive oil to cook in water. Afetr they are cooked, crush them. Cut the cabbages in pieces (very fine) and the "choriço" (portuguese sausage) in slices. After everything is cut, add to the potatoes mixture & let boil. Serve child.

Oh phooey - translation, anyone?

Correcção...
O Azeite NÃO faz parte da cozedura! Deve ser adicionado após a cozedura da couve.
O chouriço NÃO é cozinhado! As rodelas devem ser colocadas no fundo do prato ou
tigela e cobertas com o caldo bem quente.
MM