Caldo Verde – Authentic Portuguese Kale Soup

Directions

• Start by prepping your ingredients. Peel the potatoes, then roughly chop them, do the same with the onions. Peel the garlic cloves but keep them whole. Add everything to a large soup pot, cover with boiling water.
• Add in your bay leaf and a couple of sprigs of thyme. Place the pot over high heat, bring to a boil. Cover with a lid, reduce the heat to medium low, then simmer for about 20 minutes or until the potatoes are fork tender.
• In the meantime, sanitize your collard greens, then thinly slice the leaves. The best way to do it is to first cut off the hard stem in the middle, then pile the leaves, roll them into a tight roll, hold firmly with one hand, then slice it as thin as you can.
• Cut the chouriço into thin slices, pan fry them until golden, set aside with the fat it released in the pan.
• Once the potatoes are cooked, remove the bay leaf and thyme, then blend the soup base until completely smooth. Add in the fried chouriço with the fat, save some slices for garnishing.
• Season the soup with the paprika, add salt and pepper to taste. Toss in the sliced greens, cook over low heat, stirring often until the greens are soft but still have a vibrant colour, for about 15 minutes. Season with more salt and pepper if needed.
• Serve it with a couple of slices of fried chouriço on top and a drizzle of chilli oil.