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Portuguese kale soup
( SERVES 4 )

Photo by Tam West

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Bite 8/8/2016

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
5 cups	Chicken stock, hot
3	Bay leaves
1 large bunch	Kale leaves, or cavolo nero, leaves finely shredded
1	Chorizo sausage, or more, sliced and fried to serve
1 sprinkle	Lemon zest, for serving
1 dash	Extra virgin olive oil, over each bowlful to serve
1 loaf	Cornbread, for serving

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.