caldo verde
serves two
100g cooking chorizo, in chunks
olive oil
1 small onion, finely chopped
1 garlic clove, crushed
2 large floury potatoes, in small chunks
500ml of chicken stock
a couple of handfuls of greens, finely sliced
salt + black pepper
Add the chorizo chunks to a frying pan and place over a low heat; gradually, the oil in the sausage will be released into the pan. Continue frying until the chorizo has browned. Remove with a slotted spoon and set aside. Fry the onion and garlic in the chorizo oil, adding some olive oil if required. Add the potatoes and stock and cook until the potatoes are soft - 15-20 minutes. Roughly mash up the potatoes in the stock. Add the chorizo back to the pan together with your greens. Simmer for a few minutes until these have wilted. Season.