Traditional Portuguese Caldo Verde

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Roll the stacked greens tightly and slice them into the finest possible ribbons; rinse and drain.

Ingredients quick view

700 g floury potatoes, peeled and sliced

1 large onion, sliced

2 garlic cloves

1.5 litres water

250 g couve-galega or collard greens, stems removed

120 g Portuguese chouriço

4 tablespoons extra-virgin olive oil

Salt

Cut the greens into very fine caldo-verde ribbons.

Add olive oil at the end for its fresh aroma.

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