Portuguese Caldo Verde with Potato, Kale and Linguiça

Peel and thinly slice about 1.36kg potatoes, strip the tough stems from 900g kale, wash and finely slice it; dice one onion and slice 340g sausage.

Heat 1 tbsp olive oil in a large pot, brown the sliced sausage for 4–5 minutes and transfer to a plate.

Add the diced onion to the same pot and soften over medium-low heat for about 5 minutes.

Add the sliced potatoes and roughly 1.9L broth or water; bring to a boil and season with up to 2 tsp salt after checking the broth's saltiness.

Simmer 20–25 minutes until the potatoes crush easily, then mash part of the potatoes in the pot to thicken the soup.

Add the kale and simmer a further 8–10 minutes until fully cooked and tender.

Return the sausage and simmer about 5 minutes more until the soup is piping hot throughout and the sausage is well heated. Add a pinch of cayenne if desired.

Divide among six bowls and serve hot; put leftovers into small shallow containers and refrigerate within two hours.