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 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.
Whether a side dish or a main meal, this quick and easy recipe allows you to savor the very best of Portuguese cuisine.
A couple of things to keep in mind:
- Couves and grelos are always served cooked. There is no such thing as raw or pickled cabbage, spinach or spring greens in traditional Portuguese cooking.
- Couves and nabiças (turnip greens) go into soup at the end and are never pureed with the rest of the ingredients.
- Grelos are never in soup. They are often sautéed with garlic and olive oil and added to the side or used in dishes like rice, migas or with potatoes.