IT IS debatable whether the Scots would be here at all without kale, so important was its role in our diet until the 18th century. It was virtually the only cultivated vegetable we had, and was the most common veg in the whole of Europe until the Middle Ages.
We couldn't have picked a more nutritious staple. Kale is higher in protein than any other cultivated vegetable and is extremely rich in vitamins and minerals, particularly beta carotene, vitamins K, A and C, lutein, calcium and antioxidants.
It a
ctually tastes sweeter when exposed to frost and is so hardy it is virtually never prone to pests or disease – perfect for Scottish weather.
This soup is a Portuguese favourite.
CALDO VERDE1 onion, finely chopped; 1 clove garlic, finely chopped; 3 tbsp olive oil; 6 large potatoes, peeled and thinly sliced; 200g thinly sliced chorizo; 450g kale, well rinsed and finely slicedIn a large saucepan over a medium heat, cook the onion and garlic in the olive oil until translucent. Stir in the potatoes and cook, stirring constantly, until coated. Pour in 2 litres of cold water, bring to the boil and let it all cook gently for 20 minutes, until the potatoes are disintegrating.
Meanwhile, fry the sausage in a large pan over a medium-low heat, until it has released most of its fat, then drain.
Purée the potato mixture with a blender or food processor. Stir the sausage into the soup, season and return to a medium heat. Cover and simmer for five minutes.
Just before you're ready to serve, stir the kale into the soup and simmer for five minutes. It should be tender but still a luscious green.
The full article contains 289 words and appears in Scotland On Sunday newspaper.
