Caldo Verde 🥣

Method

1. 1

   Dice the onion and potatoes; sweat the onion gently in olive oil with the garlic until soft but not coloured.

2. 2

   Add potatoes, bay leaf and stock — enough to cover by a couple of centimetres — and simmer until the potatoes collapse under a spoon, about 20 minutes.

3. 3

   While it cooks, cut the collard greens very thin into ribbons after stripping the tough stems; they should shred like confetti.

4. 4

   Purée the pot until silky — traditional cooks pass it through a food mill; a stick blender works but keep a little texture.

5. 5

   Return to the heat, scatter in the greens and simmer just 5 to 8 minutes: they must stay bright and toothsome, not olive-drab.

6. 6

   Slice the chouriço thin, add half to the pot for 2 minutes, and serve with the rest on top, a generous swirl of raw olive oil and coarse pepper.