If you’re not coming to Portugal for a fabulous food tour, then follow our recipe for a taste of Portuguese cuisine at home!
The list of reasons why I love Portugal is long … I could tell you about the goodwill of the people—definitely towards the top of my list. How excited they get when they recognize a genuine interest from a visitor about their country. How they’re always ready to set the table with the best they have to offer and try really hard to understand you—even if only through smiles and gestures. All of these reasons, and more, add up to why I love Portugal. But I’ll fess up to my unrelenting gluttony, and tell you that what’s at the VERY TOP of my list is the food! Not only because of the fusion of flavors you can enjoy due to the influence of Portuguese maritime discoveries and colonial-era ties on its Mediterranean foundation, but most importantly, how integral delicious and nourishing food is to the fabric of Portuguese life – and this recipe is no exception.
Grelos is a catchall word for leafy greens in Portuguese, but only rapini is exclusively called grelos. Others that are in the same category include: nabiças (turnip greens), mustard greens, and very young cabbage and spinach (espinafres) leaves. With their light bitter taste, they’re perfect for cutting rich, fatty meats like alheira and heavy dishes like açorda. So don’t hold back in experimenting with it!