| Portugal is a wonderful country to throw caution to | | | | 1/2 lb. (227g) linguica or chorico (chopped into slivers) |
| the wind and enjoy the national cuisine. | | | | 1.5 quart water |
| Don't expect to enjoy 'haute cuisine" fare first thing | | | | Pinch of low sodium salt |
| in the day however, the portuguese often skip a full | | | | 3 lg. potatoes, cubedthree carrots, chopped into 1" |
| breakfast , normally going for a continental style | | | | cubes |
| breakfast. In truth you will usually see locals enjoying | | | | 1.5 lb kale, chopped, or 1 pack frozen kale, defrosted |
| a light snack in a cafe on their way to work. | | | | 1/2 cabbage (finely chopped) |
| Lunchtime and Evening meals are a quite different | | | | 1/2 pkg. macaroni (preferably elbow) |
| and hugely pleasing experience. | | | | 1 can white kidney beans (any white beans will do) |
| The locals really love their cooking, and you can | | | | 1 chili pepper, (remove seeds), chopped |
| expect to be offered large portions when dining. The | | | | 1/3 tsp paprika |
| midday meal might be a pleasant, but time consuming | | | | 1 tsp Olive Oil |
| business, usually enjoyed between 1.00pm and | | | | Method: |
| 3.00pm, and regardless of the weather, the local | | | | Peel and cut up the root vegetables. |
| inhabitants eat cooked food in cafes or restaurants. | | | | Fill a large saucepan with the water and add the |
| The evening meal is enjoyed between 7pm and 9pm, | | | | cubed beef, portuguese sausage and sea salt. |
| and again, normally is a hot meal. | | | | Bring to a rolling boil and keep covered until meat and |
| The charm of Portuguese cuisine is often described | | | | portuguese sausage are barely tender. |
| as 'simple ingredients, perfectly prepared'. | | | | Add the the hot pepper, carrots, beans, (if using |
| Portuguese cooking is in general based on superb | | | | them), paprika, chopped cabbage & kale and stir the |
| quality, fresh regional produce, usually featuring fish, | | | | pan well. |
| meat, olive oil, tomatoes and spices. | | | | Recover and cook for 3/4 of an hour or until |
| A good portuguese meal should start with a soup. | | | | chopped kale is cooked. |
| The best known portuguese soup, is caldo verde, a | | | | When the chopped kale is ready, add the olive oil |
| wholesome, spicy soup made from shredded kale, | | | | chopped potatoes & macaroni. |
| potatoes and chourio or linguica sausage. Caldo Verde | | | | Keep stirring the kale soup to make sure that the |
| comes from the Minho region, but is widely available | | | | chopped potatoes and macaroni don't end up stuck |
| anywhere in Portugal, from lisbon to the algarve | | | | to the base of the pot. |
| holiday resorts. | | | | Cook slowly (keeping the saucepan lid on) until |
| Here is a Recipe for caldo verde that will let you | | | | potatoes & macaroni pasta are ready to eat. |
| bring the taste of portugal back home with you | | | | Caldo verde can be served as a first course or as a |
| Portuguese kale soup recipe | | | | filling main course. |
| 1 pound beef, stewing (cut into one inch chunks) | | | | |