The use of cabbage and greens are the epitome of Portuguese peasant food. They became a staple because they not only grow well, but can be transformed into 1,001 dishes! If there isn’t a small plot of land for such things, they are still inexpensive to grab from the local store. These healthy vegetables are also filling enough that you can have a bowl of caldo verde or esparragado with a bite of meat or a hunk of crusty bread and still have a delicious balanced meal.
- Bring a pot of salted water to a boil over high heat. Add the couve-galega and allow to cook about 5-7 minutes or until just tender. Drain off excess water and set aside.
- Heat olive oil in a sauté pan and cook the garlic and onion until translucent, stirring frequently. Add the couve-galega to the pan and sauté for 1-3 minutes.
- Add the bread and cook until browned and crisp. Stir in the beans and cook an additional 5-10 minutes.
- Season with salt and serve hot.
If couve-galega (collard greens) are not available, try using fresh spinach, turnip greens or kale.