Caldo verde (potato and kale soup)

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Add potato and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat.
2. Using the back of a large spoon, carefully mash potatoes to form a coarse consistency. Place saucepan over a medium heat. Add kale and cook for 5 minutes or just until just wilted.
3. Preheat grill on high. Place prosciutto, in a single layer, on a baking tray. Grill for 2 minutes or until golden and crisp. When cool enough to handle, break into shards. Serve soup topped with prosciutto.