Caldo Verde

Ingredients

• •Potatoes
• •Collard greens
• •Onion
• •Garlic
• •Chouriço
• •Olive oil
• •Salt
• •Water

Steps

1. 1Peel and roughly chop potatoes and place them in a large pot with chopped onion, minced garlic, and enough water to cover everything generously.
2. 2Bring the pot to a boil and cook until the potatoes are completely soft and starting to fall apart, which will help thicken the finished soup.
3. 3Remove the pot from the heat and blend or mash the potatoes directly in their cooking liquid until the base turns smooth and creamy, adjusting the consistency with a little extra water if needed.
4. 4Season the base generously with salt and a good drizzle of olive oil, then return it to a gentle simmer.
5. 5While the base heats back up, slice collard greens or kale as thinly as possible, almost shredding it into fine ribbons.
6. 6In a separate small pan, brown slices of chouriço until they render some of their spiced, smoky fat.
7. 7Stir the finely shredded greens into the simmering potato base and cook for just a few minutes so they soften but keep a slight bite and their vivid green color.
8. 8Ladle the soup into bowls, top each with a few slices of the browned chouriço, and finish with a final thread of olive oil before serving.