World Cuisines

Caldo Verde

Portugal

Portugal's green soul-soup: potatoes puréed silky, with ribbons of collard greens (couve galega) and a coin of chouriço in every bowl. Ingredients: potatoes, onion, garlic, collard greens or kale, chouriço sausage, olive oil, water, salt, crusty broa corn bread to serve.

What it is

Portugal's green soul-soup: potatoes puréed silky, with ribbons of collard greens (couve galega) and a coin of chouriço in every bowl. Ingredients: potatoes, onion, garlic, collard greens or kale, chouriço sausage, olive oil, water, salt, crusty broa corn bread to serve. Recipe: 1) Boil potatoes with onion and garlic; blend until velvet. 2) Roll and shave the greens into the thinnest ribbons (chiffonade). 3) Return greens to the pot for 5 minutes until just tender and emerald. 4) Add slices of chouriço at the end so its paprika oils bloom. Serve: with a thread of olive oil and broa, at weddings and village feasts as much as at home. Flavor: gentle potato, green freshness, smoky sausage sparks. History: from the Minho's farm kitchens; no Portuguese festival table, from São João to Christmas, is complete without it. See also: Bacalhau à Brás, Francesinha.

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