Caldo verde

Ingredients:

• 1 packet (300g) PnP Swiss chard, rinsed
• Glug olive oil
• 1 onion, chopped
• 1 coil chorizo, sliced
• 1 red pepper, diced
• 4 cloves garlic, chopped
• 6 potatoes, peeled and diced
• 6 cups (1.5L) chicken stock
• Salt and milled pepper
• 1 packet (300g) kale

For serving:

• Portuguese rolls, sliced
• Knob butter
• 2 cloves garlic

Method:

1. Remove ribs from chard and dice finely.
2. Chop leaves and set aside.
3. Heat oil in a pot and sauté chard ribs, onion, ¾ chorizo and red pepper for 5 minutes until fragrant.
4. Add garlic and fry for another 2 minutes.
5. Add potatoes and stock, then cover and simmer for 15-20 minutes or until potatoes are tender. Season well.
6. Toss ¼ portion kale and remaining chorizo with a little oil and roast at 180°C for 10 minutes or until crispy. Set aside.
7. Add remaining kale to soup and cook for 10 minutes.
8. Stir through chard leaves and cook for 5 minutes.
9. Toast rolls under the oven grill, rub with garlic and spread with butter.
10. Spoon soup into bowls, top with crispy chorizo and kale and serve with garlicky rolls.