Kale & Chorizo Portuguese Clea

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Olive oil		2 tbsp
Onion (small)		1
Garlic		1 clove
Chilli flakes		1 tsp
Potatoes		250g
Chicken stock cubes in water		3 (800ml)
Kale		100g
Chorizo		100g
Pepper		as required
Parsley		as required

Method

Prep

10min

Put the oil in a pan and add the chilli flakes and finely chopped onion and garlic and fry on medium heat for 4-5 minutes.

Add the 1cm diced potatoes and chicken stock and bring to the boil and cook for 15 minutes. Add the kale and cook for a further 15 minutes.

Add the roughly chopped chorizo and simmer on medium heat for 15 minutes, season with pepper and finely chopped parsley before serving.

Once transferred to a serving bowl, enjoy with a baguette.

Tips & Note

Such a simple homely Portuguese soup. Traditionally, the chorizo is fried first but the soup would turn red. This modern version makes a clear soup.
At Step 3, you can add more chicken stock if you prefer a stronger bolder flavour. You probably won't need to season with salt because of the salty chorizo and stock cubes.
The kale would benefit from steeping for a while so that it doesn't stay hard, so try to prepare this earlier to give it time to absorb the liquid and soften.

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