Caldo Verde

Ingredients8

• potatoes700 g
• collard greens300 g
• chouriço200 g
• onion1
• garlic2 cloves
• olive oil60 ml
• water1.5 l
• salt1 tsp

Method

1. Peel and roughly chop the potatoes. Peel and finely chop the onion and garlic.
2. Wash the collard greens, strip the leaves from the stems, and slice them into very thin ribbons.
3. Slice the chouriço into thin rounds.
4. In a large pot, warm half the olive oil and gently cook the onion and garlic until soft.
5. Add the potatoes, water, and salt. Bring to a boil and simmer until the potatoes are very tender, about 20 minutes.
6. Mash the potatoes in the pot until the soup is thick but still slightly chunky.
7. Stir in the collard greens and chouriço and simmer for 5 minutes, until the greens are tender but still bright.
8. Finish with the remaining olive oil and serve hot.