Caldo Verde

Method

1. Heat the olive oil in a large pot over medium heat and gently sauté the garlic and onion for about 3 minutes until softened.
2. Add the chorizo, sliced into thin rounds, and cook for a further 4 minutes, allowing it to render its fat and deepen in flavor.
3. Pour in enough water to cover the ingredients generously, bring to a gentle boil, then reduce the heat and simmer for 10 minutes to develop a rich, smoky broth.
4. While the soup simmers, strip the kale leaves from their stems and slice them into very thin ribbons, using the classic Portuguese corte fino technique.
5. Stir the shredded kale into the pot and cook for the final 3 minutes until tender but still vibrant green.
6. Taste the soup, adjust seasoning if needed, and ladle into bowls, finishing each serving with a drizzle of olive oil.