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Aadapted from The Soupmaker’s Kitchen by Aliza Green

Caldo verde, which means “hot green broth” is considered by many to be Portugal’s national dish. This kale-based soup originated in the Minho Province in northern Portugal but has become a national favorite found everywhere from fancy hotel dining rooms to humble peasant homes. Caldo Verde is often accompanied by broa, yeast-raised Portuguese cornbread, for sopping up the delicious juices, similar to American Southern soul food where cornbread sops up the juices of cooked collards.

Makes about 5 quarts, serves 10 to 12

¼ cup extra virgin olive oil
½ pound chorizo sausage, sliced or cut into smaller pieces
1 large onion, diced
3 cloves garlic, minced
3 quarts chicken stock, simmering
2 pounds potatoes, preferably gold such as Yukon Gold, quartered and sliced
1 large bunch young collards or Tuscan kale, leaves shredded
Salt and fresh ground black pepper, to taste

Place olive oil in a large soup pot and heat. Add the sausage and brown while breaking up the sausage into small bits. Add the onions and cook over medium heat or softened but not browned.

Add the Stock and use a wooden spoon to release the tasty browned bits on the bottom of the pot. Add the potatoes, garlic, salt and pepper. Bring to a boil then lower heat and simmer until potatoes are half cooked, about 10 minutes.

Add the shredded kale to the soup and cook until tender, about 15 minutes. Taste for seasoning and serve.