Portuguese kale soup
Photo by Tam West
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.
- 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.
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