Soup

Caldo Verde

A smooth potato, garlic, and olive-oil soup finished with bright ribbons of collard greens and smoky chouriço.

What you’ll need

• potatoes: 900 g
• collard greens: 350 g
• chouriço: 250 g
• onion: 180 g
• garlic: 15 g
• water: 1600 ml
• olive oil: 50 ml
• fine salt: 9 g
• black pepper: 2 g

How to make it

1. Stack the collard leaves, roll them tightly, and slice crosswise into threads only 1-2 mm wide. Rinse the cut greens and drain them thoroughly.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.