Portuguese Caldo Verde...

I've been to Portugal twice- Oporto and Algarve, and I can't get enough. It was heaven... absolutely stunning scenery, gorgeous hand-painted tableware and spectacular, fresh and simply seasoned food. One of my favourite dishes was caldo verde, a jade green classic soup filled with sausage, garlic, potatoes and lots of kale for its vibrant colour. I got seriously inspired when I came across beautiful organic kale on sale at Whole Foods. No matter what your condition of health, a steaming bowl will nourish you and make you feel awesome! I wonder if it has to do with the dozen garlic and the fact that kale is the best vegetable out there to eat- loaded with superfood nutritional goodness! Oh, and I hear that it's an elixir for a hangover! All around good to eat any time!

One of my favourite travel photos of my husband overlooking a village.

I loved this villa wall adorned with gorgeous painted ceramics and Portugal's national emblem- the rooster!

A simple but memorable dinner feasting on caldo verde with fish amongst other delectables.

Caldo Verde in a fish broth served with chunks of fish, bread and egg.

Caldo Verde
Makes 6 servings

3 Tbsp. olive oil, divided
½ lb. chorizo sausage, cut into ¼-inch rounds (use any good flavourful sausage)
1 onion, diced
12 garlic cloves, chopped
4 potatoes, peeled, chopped in large chunks
6 cups water

1 bunch kale, washed, hard stems removed and chopped
extra virgin olive oil, lemon juice, freshly ground black pepper and coarse salt to finish

My beloved lucky Portuguese roosters are always on my counter blessing my food!

Heat a large pot over medium-high heat until hot. Add 1 Tbsp. of the olive oil and the sausage; cook and stir until browned. Remove sausage onto a plate.

Add remaining olive oil to the pan; add onion, garlic and a little salt to sweat the onions. Cook and stir until the onion and the garlic is lightly golden (taking care not to burn), about five minutes. Add the potatoes and toss for a minute. Add water and bring to boil.

Lower heat, simmer until potatoes are soft about 15 minutes. Carefully mash potatoes in pot.

Add kale and cook five minutes until tender. Then add sausage and stir.

Remove the hard stem by folding leaves in half and cutting down the stem.

Season to taste with salt and freshly ground black pepper. Serve with lemon juice and/or a drizzle of extra virgin olive oil and a chunk of your favourite bread.

So simply hearty and good! I feel ready to conquer anything!