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.
|1 Tbsp||Olive oil|
|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|
|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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- 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.