Caldo Verde with Chouriço & Kale

Ingredients

• 1½ lb potatoes, peeled and chunked
• 1 onion, diced
• 3 cloves garlic, sliced
• 4 oz chouriço or Spanish chorizo, sliced into coins
• 5 cups chicken or vegetable stock
• 4 cups Kale, sliced into the thinnest ribbons you can manage
• 3 tbsp olive oil, plus more to finish
• Salt and black pepper

Method

1. Soften the onion and garlic in olive oil in a soup pot over medium, 4 minutes. Add potatoes and stock and simmer until the potatoes collapse when pressed, 15 minutes.
2. Meanwhile crisp the chouriço coins in a dry skillet, 2–3 minutes, saving the paprika-stained fat.
3. Mash or roughly blend the soup so it's creamy but still rustic — it should pour, not plop.
4. Stir in the Kale ribbons and simmer just 3–4 minutes so they stay bright and barely tender.
5. Ladle into bowls, top with chouriço and its fat, and finish with a thread of olive oil and black pepper.