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Caldo verde
Tap For Method
Ingredients
- 1 large onion
- 2 cloves of garlic
- 700 g potatoes
- 300 g kale or cavolo nero
- extra virgin olive oil
- paprika
Tap For Method
Jamie Magazine
Tap For Ingredients
Method
- Peel and finely chop the onion and garlic, dice the potatoes, finely shred the kale or cavolo nero, and slice the chorizo.
- 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.
- 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.
- Mash the potatoes into the liquid to produce a smooth purée. Add the kale and simmer for 5 minutes.
- 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.
- Add the chorizo to the soup, then ladle the soup into bowls and season with freshly ground black pepper.
- 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
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