Caldo verde recipe

A potato broth whose whole character comes from couve galega shredded into 2 mm threads and cooked only a few minutes.

45 minuteseasy9 ingredients

Ingredients

• 300 g couve galega
• 150 g chourico
• 700 g potatoes
• 1 onion
• 2 clove garlic
• 60 ml olive oil
• 1500 ml water
• 2 tsp salt
• 1 tsp black pepper

How to make Caldo verde

1. Roll 300 g of couve galega leaves into a tight cigar and cut threads under 2 mm wide; the thinness is the whole point. Set them aside.
2. Peel 700 g of potatoes, 1 onion and 2 garlic cloves and put them in a pot with 1.5 litres of cold water and 2 teaspoons of salt.
3. Drop 150 g of chourico into the pot whole and boil everything for 20 minutes until the potatoes fall apart.
4. Lift out the chourico, slice it into thin rounds and keep it warm.
5. Blend the potatoes, onion and garlic with their cooking water into a smooth soup of medium thickness and return it to low heat with 60 ml of olive oil.
6. Bring it back to a boil, throw in the shredded greens and cook uncovered for 4 to 5 minutes only; they must stay bright green and firm.
7. Season with half a teaspoon of black pepper, ladle into earthenware bowls and top with the chourico rounds and a thread of the remaining olive oil.
8. Serve with broa, the Portuguese corn bread, for dipping.

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