Preparation

put the water and salt in a saucepan; as soon as it starts to boil, add the peeled and chopped potatoes.
when they are cooked, they are crushed and put back in the cooking water, adding the cut cabbage leaves to the green broth, after being thoroughly washed in two or three waters.
add the oil and let it boil for two or three minutes with the casserole uncovered, so that the cabbage is very green.
serve in a bowl adding a slice of chorizo ​​to taste.
accompany with corn bread or rye bread.

Ingredients

  • 2 l of water
  • 450 gr of potato
  • 500 gr of kale (cut to green broth)
  • 1 tablespoon of coarse salt
  • 2.5 dl of olive oil