caldo verde
rating:2 tbsp olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
750g potatoes, peeled (not for me!) and thinly sliced
1.5 litres water
175g chorizo, thinly sliced
300-400g spring greens, shredded
salt and black pepper
Heat 1 tbsp of oil in a large, heavy based pan, heat the onion and stir for 3-5 minutes. Add the garlic and cook for a further minute.
Stir in the potatoes and water, bring to the boil, and add 1 tsp sat. Reduce the heat, cover and simmer for 30 minutes.
Sauté the chorizo gently over a medium heat in a frying pan for about 10 minutes, until the fat runs off; drain out the fat.
Mash the potatoes in the pan, stir in the sausage and greens. Simmer for 5-10 inutes, until the greens turn bright green and tender. Season to taste.
Stir in the remaining olive oil, serve with crusty bread.
