Considered Portugal’s national dish, this kale soup, known as caldo verde, can be found everywhere from the cafes and restaurants of Lisbon, to the humblest of country homes.
Ingredients
| 1 Tbsp | Olive oil |
| 1 Tbsp | Butter |
| 1 | Onion, finely chopped |
| 5 | Garlic cloves, use up to 7 cloves, crushed in 1 tsp sea salt |
| 2 large | Agria potatoes, peeled and cut into small dice (Main) |
| 5 cups | Chicken stock, hot |
| 3 | Bay leaves |
| 1 large bunch | Kale leaves, or cavolo nero, leaves finely shredded (Main) |
| 1 | Chorizo sausage, or more, sliced and fried to serve (Main) |
| 1 sprinkle | Lemon zest, for serving |
| 1 dash | Extra virgin olive oil, over each bowlful to serve |
| 1 loaf | Cornbread, for serving |
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Directions
- Heat 1 Tbsp each of olive oil and butter, then gently fry onion and garlic crushed in sea salt. Stir in diced potato and cook 5 minutes.
- Add hot chicken stock and bay leaves and simmer 15-20 minutes until potatoes are soft, mashing them lightly into the stock as you go. Add the finely shredded kale leaves and simmer for 5 minutes until tender.
- Season and serve with slices of fried chorizo, a little lemon zest a swirl of good olive oil and cornbread.
