Of which 4.3 g sugars and 1.1 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 Potassium (potato) · Iron (spinach) · Vitamin K (spinach)
Allergens none
Spinach caldo verde
The caldo verde base, but with spinach instead of kale.
Ingredients
- 400 g (14 oz) fresh spinach — washed
- 3 potatoes (450 g / 16 oz) — in pieces
- 1 onion (150 g / 5½ oz)
- 3 cloves garlic (15 g / ½ oz)
- 1½ liters (6¼ cups) water
- 3 tbsp olive oil (30 g / 1 oz)
- sea salt, to taste
Method
- Put the potatoes, onion and garlic in a pot with the water and salt and cook for 15 minutes.
- Blend until you have a thick, smooth purée.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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