Caldo Verde

Directions

1. 1
   Bring the chicken stock to the boil in a large, heavy saucepan.
2. 2
   Add the potatoes, chourico and garlic.
3. 3
   Simmer gently for 30 minutes or until the potatoes are soft.
4. 4
   Remove the chourico and when it's cool enough, slice diagonally into very thin slices.
5. 5
   With a potato masher, mash the potatoes right in the soup pot.
6. 6
   They will end up in little chunks.
7. 7
   Boil for 5 minutes.
8. 8
   While the potatoes are boiling, shred the kale.
9. 9
   Gather some leaves together, roll them the long way, then cut the rolls into fine shreds.
10. 10
    Bring the soup to a furious boil.
11. 11
    Add the kale and cook for 5 minutes or until it is just tender.
12. 12
    Add the chourico slices and the salpicao and taste the soup for seasoning.
13. 13
    Let simmer very gently for 5 minutes before serving in soup bowls.
14. 14
    Drizzle each bowl with a little Portuguese olive oil.