Green Broth

Bring a pot with water and salt to a boil, then add the peeled and chopped potatoes

After cooking, mash them in a blender and bring back to a simmer

While this is happening, prepare the kale as follows: roll up some leaves into tight bundles and secure them with your left hand, then cut the finest possible strips with a very sharp knife

Place the kale in a bowl filled with cold water, washing it well in two or three changes of water

Ten minutes before serving, drain the kale well and add it to the pot where the potato puree is simmering

Then add the olive oil and let it simmer for two or three minutes with the pot uncovered so that the kale stays bright green

Served in glasses in the north of Brazil with some slices of chouriço and accompanied by cornbread.