Ever notice how eating green cuisine automatically makes you feel healthy? There’s something psychologically and emotionally satisfying about it, where your body convinces itself that you’ve done the equivalent to fasting for a week, while abstaining from all stimulants and depressants. Mind you, we’re not talking the medicinal version of green, also known as penicillin, but rather the hearty green, consisting of exotic words like: kale, cabbage, spinach and broccoli.
On cold winter days, I’m prone to crave an enormous bowl of Caldo Verde, chock full of kale, potatoes, garlic and a massive chunk of chouriço. Portuguese chouriço is generally made with pork, fat, wine, paprika, garlic, and salt, which not only makes your house smell incredible when cooking with it, but adds the perfect amount of flavor to balance the kale.
Our suggestion: cook up a huge pot of this soup and break open a bottle of a full-bodied Portuguese white wine: these might include wines from the Alentejo, Douro and Tras-os-Montes. Otherwise, try a White Port! Might feel rebellious but the flavor should go beautifully.
If however, this recipe doesn’t pique your interest and you’re craving a hand’s on cooking class on Portuguese soil, why not treat yourself to Catavino’s book on Northern Portuguese Cuisine or let us put together a full custom foodie tour!