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Caldo verde
Serves 6 Starters and mains
Ingredients
- 6 medium potatoes, peeled and diced
- 6tbsp Portuguese extra virgin olive oil
- 1 chouriço, sliced (Spanish chorizo can be substituted)
- 500g couve-galega, finely shredded (you can also use coarse spring greens or other cabbage or kale)
Method
Place the diced potatoes in a large pan with a couple of tbsps of the olive oil, add about 2.5 litres of water, cover, bring to the boil and simmer until tender. When soft, mash to break up.
Fry the slices of chouriço until crispy and keep hot. About 5 minutes before serving, add the finely shredded couve-galega to the pot, cover and simmer until tender.
Season with plenty of salt and freshly ground black pepper and add the remaining olive oil. Ladle into bowls and garnish each with a slice or two of fried chouriço.
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