There is no more traditional Portuguese soup than caldo verde with chorizo. It is an easy and irresistible recipe for a starter or to accompany a steak. FRZV-VGT3883 Kale Frozen Papaveg 250g CHA-TRA0668 Chorizo Alentejano Sel Saq. 250G FRZB-BRD2672 Corn Bread Delidu 400G Preparation 1. Peel the potatoes, onion, and garlic cloves and cook in 1.5 litres of water seasoned with salt, a drizzle of olive oil and the chorizo. Meanwhile, arrange the cabbage leaves, wash and finely cut them into julienne strips. 2. When the potatoes are well cooked, remove the chorizo and crush the rest (potatoes, onion and garlic) with a fork or potato masher. Bring back to the heat and add the well-drained cabbage 10 minutes before serving, with the broth boiling. Leave to cook with the container uncovered until the cabbage is cooked. 3. Adjust the seasoning and add the remaining olive oil. 4. Slice the chorizo and place a slice on each serving plate or bowl. Water well with the green broth. Cut the cornbread into slices as a side dish Ingredients • 200 Kale / Cabbage • 1 Onion • 2 garlic cloves • 600 gr Potatoes • 1 Meat Chorizo • 50 gr Cornbread • 150 ml Olive Oil • Salt to taste
