Caldo verde

500g floury or all purpose potatoes
2tbsp extra virgin olive oil
2 garlic cloves, crushed
1 litre water
0.5 tsp salt
500g kale cabbage (or spring greens or Savoy cabbage), shredded very finely
2 chorizo or other garlicky sausages
Salt and pepper

Peel potatoes and slice into 2cm dice. Cook with olive oil and garlic in the 1 ltr simmering water until tender. Mash in the water. Add cabbage and return to boil Simmer for 5 minutes, then season. Slice sausage on diagonal and fry until lightly crisped. Pour soup into bowls and top with sausage. Drizzle with olive oil and serve.

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