Caldo verdePortuguese kale soup

• 2 l8 1/2 cups water
• 600 g1 1/3 lb floury potatoes, peeled, in chunks (3-4 medium)
• 1 onion, peeled, quartered
• 1-2 garlic cloves, optional
• 2 tsp salt, plus more to taste
• 100 mlscant 1/2 cup extra virgin olive oil, plus more for the bowls
• 300 g10 oz couve galega (Portuguese cabbage), or collard greens or lacinato kale, thick ribs removed, leaves cut into hair-thin strips
• 150 g5 oz chouriço de colorau (paprika-cured pork sausage) or salpicão, in thin slices
• broa (Portuguese corn bread), to serve

Method

1. 1

   1. Put the potatoes, onion and garlic (if using) in a pot with the water, the salt and half the olive oil. Bring to the boil and simmer for about 20 minutes, until the potatoes break when pressed.

2. 2

   2. Meanwhile, roll the couve leaves into tight cigars and slice them across as finely as you can, into threads no wider than 2 mm. Rinse the threads in cold water and drain.

3. 3

   3. Purée the potatoes and onion in their water, with a stick blender or through a food mill, into a smooth broth. It should coat a spoon but stay pourable; add hot water if it is thicker than single cream.

4. 4

   4. Bring the broth back to a lively simmer and drop in the couve. Cook uncovered for 3-5 minutes, stirring once or twice, until the greens are tender but still bright green.

5. 5

   5. Add the remaining olive oil, taste for salt, and take the pot off the heat.

6. 6

   6. Ladle into bowls (traditionally clay malgas), lay one or two slices of chouriço in each, add a thin thread of raw olive oil and serve with broa.