Dice the chorizo in 1cm dice and set aside.
Peel and dice the potatoes and place them in cold water until needed.
Peel and finely dice the onion. Peel the garlic and slice finely.
Shred the kale as finely as possible. The best way to do this is to remove the hard stem and roll the leaf up tightly into a cigar shape, then slice the end into thin strands.
In a large saucepan, briskly fry the chorizo in the olive oil: this is to get the fat to run and flavour the oil. After a minute or so, remove the chorizo with a slotted spoon and put to one side. Now add the onion and garlic to the pan, season with salt and pepper and stew gently for at least 10 minutes, stirring from time to time to ensure the onions don't catch. Now add the potatoes, thyme and bayleaf. Cover with a lid and cook until tender. During this stage, it is a good idea to add a little liquid from time to time so that the potatoes steam: water or stock will do.
Once the potato is tender, Remove the bay leaf, pour in the chicken stock and bring to the boil. Reduce to a simmer, add the kale and chorizo and cook for a further 5 minutes or until the kale is perfectly tender.
Serve with some Salsa Verde or a dollop of Aioli.
«If Kale is unavailable then Savoy cabbage is a good alternative. Use the raw, cooking variety of chorizo as opposed to the cured, slicing type.»
'Caldo Verde' is served in every bar and café in Minho, The fertile north-west province of Portugal. It is usually a simple, rustic affair. This version is more elegant, without compromising on flavour.