Regional versions of caldo verde are served all over Portugal. The soup is made with a dark green cabbage called couve which is not found here.  We substitute kale. 

Ingredients:

1. ½   lb chouriço*
2. ¼  cup olive oil
3. 1 large yellow onion, chopped
4. 3 (1 lb) potatoes, peeled & cut in slices
5. 2  cloves garlic, finely minced
6. 6 cups water
7. 2 tsp salt
8. ¾ lb kale, shredded
9. fresh  ground pepper to taste
10. olive oil to drizzle

Directions:

1. In a large saucepan over medium heat, warm the oil, add the onions and sauté until tender, about 8 minutes.
2. Add the potatoes and garlic and sauté for a few minutes, stirring often.
3. Add the water and salt, cover, and reduce the heat to low.  Simmer about 20 minutes.
4. Mash the potatoes to a purée with a wooden spoon or potato masher.
5. Slice the chouriço
6. Add the chouriçoand cook over low heat for 5 more minutes.
7. Add the kale, stir well, and simmer, uncovered, for 3-5 minutes.
8. Ladle the soup into bowl, drizzle each serving with 1 teaspoon olive oil, and serve.

 Note:*Chouriço, Portuguese style sausage, is usually available either fresh or dried.