Jamie Oliver

Caldo verde

Caldo verde

Serves 4
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    493
    25%
  • Fat
    38.2g
    55%
  • Saturates
    7.6g
    38%
  • Protein
    10.6g
    24%
  • Carbs
    25g
    10%
  • Sugars
    2.1g
    2%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

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Ingredients

  • 1 large onion
  • 2 cloves of garlic
  • 700 g potatoes
  • 300 g kale or cavolo nero
  • extra virgin olive oil
  • paprika
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Method

  1. Peel and finely chop the onion and garlic, dice the potatoes, finely shred the kale or cavolo nero, and slice the chorizo.
  2. Heat 4 tablespoons of oil in a saucepan over medium heat and fry the onion and garlic for 5 minutes, or till they begin to soften.
  3. Stir in the potatoes, season with sea salt, and cook for a further 5 minutes. Add 1.25 litres water and simmer for 20 minutes, or until the potatoes are soft.
  4. Mash the potatoes into the liquid to produce a smooth purée. Add the kale and simmer for 5 minutes.
  5. Heat 1 tablespoon of oil in a frying pan over medium heat and fry the chorizo slices, sprinkling paprika over them in the pan, for 3 to 4 minutes.
  6. Add the chorizo to the soup, then ladle the soup into bowls and season with freshly ground black pepper.
  7. Delicious served with a swirl of oil in each bowl and slices of corn bread.

Tips

Roll up the kale leaves tightly like a cigar (cut out the thick stems first) before cutting into wafer-thin strips as they do in Portugal. You can buy corn bread at Portuguese stores like London’s Lisboa Delicatessen, or substitute with decent ciabatta

Tip

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Nutrition per serving
  • Calories
    493
    25%
  • Fat
    38.2g
    55%
  • Saturates
    7.6g
    38%
  • Protein
    10.6g
    24%
  • Carbs
    25g
    10%
  • Sugars
    2.1g
    2%

Of an adult's reference intake


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