Wednesday, November 10, 2010

Caldo Verde

This is another staple in a long line of Portuguese recipes. It's incredibly simple and wonderfully delicious. We usually have an abundance of collards from our garden so it makes sense to do something like this with them. Again, Portuguese recipe = no exact measurements. --Mark


Collards, sliced thinly
Olive oil


Fry slices of chourico on the side. Boil potatoes and "mash badly," without draining the water. Add collards and slices of fried chorico. Cook until the collards are al dente. Remove from heat and add olive oil to taste.

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