Calde Verde with Chorizo

Ingredients

• 200g chorizo, sliced
• 500g kale, thinly sliced
• 500g potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1.5 litres chicken stock
• olive oil
• salt and pepper to taste

Method

1. In a large pot, cook chorizo until it releases its oil. Remove chorizo and set aside.
2. In the same pot, add onion and garlic, cook until soft.
3. Add potatoes and broth, bring to a boil and simmer until potatoes are tender.
4. Mash some of the potatoes for thickness, then add kale and simmer until wilted.
5. Return chorizo to the pot. Season with salt and pepper.
6. Serve hot.