It will be a miracle if you visit this country and avoid this dish

Here’s a thing you probably didn’t know: Portugal has its own vegetable, a leafy green called couve galega, occasionally translated to “Portuguese kale”. The name is confusing because this vegetable isn’t kale at all, but something more closely related to collard greens, although couve galega is slightly different again to the leafy staple you find in American cooking.

Couve galega is its own vegetable, an absolute necessity in Portuguese cooking and rarely seen outside the country. It’s a vital ingredient in one of Portugal’s best-loved dishes, caldo verde, a hearty green soup made with water or stock, potatoes that break down and thicken the broth, thin-sliced couve galega, hunks of chourico sausage and glugs of olive oil on top. Good for what ails you.

So it’s no surprise to find that caldo verde originated in the Minho region, probably in the agricultural areas around the city of Braga. Historians believe this all came together in the mid-15th century when a hearty soup was created from the ingredients that were abundant at the time.If you manage to get out of Portugal without being served caldo verde it will be some sort of miracle. Regardless, you should seek it out, and you can do that at Casa de Pasto das Carvalheiras in Braga .

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