Of which 5.2 g sugars and 1.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin K (kale) · Vitamin C (kale) · Potassium (potato)
Allergens none
Lighter caldo verde (Portuguese kale soup)
The most Portuguese soup there is, with less fat and all the comfort.
Ingredients
- 500 g (1 lb) Portuguese kale (couve galega) or collard greens, shredded very fine ("caldo verde cut")
- 2 medium potatoes, peeled and diced (300 g / 10½ oz)
- 100 g (3½ oz) turkey chouriço, thinly sliced
- 1 small onion, chopped (65 g / 2¼ oz)
- 2 cloves garlic, minced (6 g)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- 750 ml (3 cups) water or homemade vegetable broth
- salt and black pepper, to taste
Method
- In a pot, heat 1 tbsp of the olive oil and sauté the onion until translucent, 3–4 minutes.
- Add the garlic and cook for 1 more minute.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Chicken & Poultry”. The English edition is coming soon.
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