Of which 6.7 g sugars and 3.8 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) · Fiber (whole-wheat bread)
Allergens gluten, egg
Migas alentejanas (Portuguese bread hash) with greens and turkey chouriço
Bread, greens and turkey chouriço — the Alentejo classic, made lighter.
Ingredients
- 300 g (10½ oz) day-old whole-wheat bread, in small pieces
- 500 g (1 lb) Portuguese kale (couve portuguesa) or turnip greens (grelos), washed and chopped
- 4 cloves garlic, finely minced (12 g)
- 3 tbsp extra-virgin olive oil (30 g / 1 oz)
- 150 g (5½ oz) turkey chouriço, thinly sliced
- 4 eggs, boiled or poached (200 g / 7 oz)
- water or vegetable broth (low salt), as needed (100 g / 3½ oz)
- fresh cilantro, chopped, to garnish, optional (5 g)
- salt and black pepper, to taste
Method
- Cook the chopped greens in water or vegetable broth seasoned with a little salt. Drain well and set aside.
- In a nonstick skillet, heat 1 tbsp of the olive oil and sauté the turkey chouriço until lightly browned. Remove and set aside.
The full method (6 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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