Caldo Verde
Ingredients
- 600 gPotato (peeled and diced)
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (chopped)
- 250 gKale (shredded into very thin strips)
- 150 gChorizo (thinly sliced)
- 4 tbspExtra virgin olive oil
- 1.5 LMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 gGalician Kale (finely shredded)
Method
A creamy potato base contrasting with finely shredded kale. The chorizo adds a smoky touch and lightly tints the broth with its red oil.
- 1
In a large pot, sauté the chopped onion and garlic with half of the olive oil. The onion should become translucent without browning.
- 2
Add the cubed potatoes and water. Salt. Bring to a boil then lower the heat. Simmer until the potatoes are easily mashed with a fork.
- 3
Blend everything directly in the pot to obtain a smooth and fluid soup. If it's too thick, add a little water: the texture should coat the ladle without being a mash.
- 4
Add the finely shredded kale and couve-galega along with the chorizo slices. Cook for a few minutes: the cabbage should stay bright green and keep a slight crunch. Pour the remaining olive oil just before serving.
Frequently asked questions
How do you get this dish right?
- Shred the kale as thin as hair, that's the secret to the texture.
- Don't boil the kale too long; it should maintain its vibrant color.
- If you have a dry ham bone, throw it into the potato water for extra flavor.
How long does this dish keep?
Keeps for 3 days in the fridge. The kale will lose some green color, but the flavors will be more integrated.
