Kale soup with chourico and potatoes caldo verde
To celebrate London restaurant Lisboeta's first anniversary, chef Nuno Mendes shares his Portuguese favourites
Caldo verde is one of Portugal's most special, heart-warming dishes. The quality of the chourico and the potatoes makes a big difference, so get the best you can. In Portugal, a type of cabbage called couve galega is used, but here I have gone for kale, which enhances the beautiful jade colour: Traditionally, caldo verde is made with water, but I prefer to use chicken stock for a denser flavour-my countrymen will kill me, but I am prepared to stand my ground.
