This hearty one-pot soup is the unofficial national soup of Portugal, eaten throughout every region of the country including ...

Few soups have merited mentions in novels, poems, or songs. This is perhaps the best encouragement to prepare caldo verde, or ...

Stack collard greens and tightly roll to form a cigar. Use a chef’s knife to thinly slice through the roll, shaving off very thin slivers (⅛-inch thick or less). Rinse, toss dry and set aside ...

This is a dish that's developed over the years, by necessity. I started making it as a traditional caldo verde, using leafy kale and Portuguese chouriço. One day, when I was craving the soup ...