1 lb (500g) potatoes, peeled Olive oil

2 handfuls very finely shredded cabbage leaves (couve galega is the local variety; spring cabbage would do)

Chorizo sausage Salt, pepper

1 Partridges cooked according to the recipe of Maria Alice, the cook at Quinta do Noval; with rice and salad. In the foreground is a plate of orange roll dessert, and a bowl of caldo verde. 2 Tiles depicting the local scenery, at the nearby railway station of Pinao. 3 Mermelada, or quince paste, the traditional accompaniment to cheese, with a glass of Noval port. 4 The view of terraced vineyards from Quinta do Noval. 5 Stone steps leading up through the vines.

Boil the potatoes in salted water until cooked. Mash in cooking water, with electric blender or mouli. Stir in olive oil. Check seasoning. Stir in shredded cabbage and cook for about 2 minutes – just enough to heat. Add slices of chorizo and serve with country bread.

Serves 4

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Post tags, caldo verde recipe collard greens, caldo verde recipe traditional, caldo verde serious eats, caldo verde vegetarian.

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