Portuguese Recipes

Portuguese Recipes Traditional Vegetable Soup (Kale Soup)

Classic Portuguese Favas Beans

Chourico and Peppers

Farmer’s Omelet with Chourico or Linguica

Portuguese Country Casserole


Traditional Vegetable Soup (Kale Soup)

Verde or Kale soup is a time honored Portuguese tradition with many regional variations. The receipt offered here is easy to prepare and one of the most popular. Makes a great first course or a complete meal by itself.

4 Qts of Water 1 Lbs. Sardinaha’s Chourico

1 - 16 Oz. Can of Red Kidney Beans 1 Lbs. Kale w/Large Stems Removed

1 - ½ Lg. Potatoes 1 Lbs. Pork or Beef Stew Meat

2 Cups Chopped Carrots 1 Med. Chopped Onion

Bring water to a boil, add meat and sausage and cook for twenty minutes at low boil. Prepare other ingredients as suggested and add to stock. Cover and simmer until everything is fully cooked, about thirty to forty minutes. Serve hot with bread and a hearty red wine. Approximately 8 servings.


Classic Portuguese Favas Beans

These tasty favas beans are a great side dish that goes with just about anything or as a quick meal by itself. Use a Dutch oven or heavy sauce pan that heats evenly for best results.

1 Tbsp. Regular Olive Oil 2 Large Garlic Sections Chopped

1 - 2 Tbsp. Crushed Red Pepper ½ Cup Chopped Parsley

¼ Lbs. Sardinha’s Ground Sausage (Hot) 4 - 16 Oz Cans Favas Beans

2 Large Onions Chopped 2 Dashes Tabasco Sauce

Sauté onions, garlic, red pepper, and parsley in olive oil. Immediately add ground sausage and sauté until onions are shiny and meat is slightly browned. Add the favas beans along with their liquid and the Tabasco. Simmer covered on low heat for 1 to 1 ½ hours lightly stirring occasionally. Garnish with parsley and serve hot or cold. Yields about 10 servings.


Chourico and Peppers

Chourico and peppers are a great main dish served over rice or noodles. It also makes a hearty sandwich filling. Double or triple the reciept for parties.

2 Tbsp. Regular Olive Oil 1 Lbs. Sardinha’s Chourico (Med. or Hot)

2 Large Onions Sliced into Wedges 2 Large Green Bell Peppers Sliced

2 16 Oz. Cans Crushed Tomato Sauce

Peel casings from Chourico and cut diagonally into ¼ inch slices. Sauté sausage, onions and peppers in the olive oil until slightly brown. Add tomato sauce and simmer on low heat for 1 hour. Makes 4 - 6 servings.


Farmer’s Omelet with Chourico or Linguica

A Portuguese style Farmer’s Omelets is a flavorful way to start any day. Great for dinner too with a simple green salad, bread and a dry white wine. Choose a mixture of red, green, and yellow peppers to add a colorful, festive touch.

3 - 4 Large Eggs ½ Cup Red or Mixed Bell Peppers

1 Small Onion Chopped ¼ Cup Chourico or Linguica Chopped

1 Tbsp. Minced Parsley 2 Tbsp. Butter or Olive Oil

Sauté the peppers, onions, and sausage in butter or oil until tender. Scramble eggs separately and add to hot mixture in pan, fold ingredients to evenly distribute them. Cook on low heat until brown, turn over and cook other side for 2 - 4 minutes. Garnish with coarsely chopped parsley and bit of freshly ground pepper. Makes 2 generous servings.


Portuguese Country Casserole

The casserole has long been considered a staple of family style home cooking. This colorful Portuguese version offers cooks a way to really perk up this old standby. Can be served as a main dish or as a side. Try browning a portion of it the next day in a skillet for a fast lunch.

1 Med. Green Pepper Coarsely Chopped 1 Large Egg Beaten

1 Med. Onion Diced 1 Lb. Med. Macaroni Shells

1 Lbs. Sardinha’s Linguica Chopped 8 Oz. Soft Cheese (Like Velveeta!)

4 Med. Tomatoes Coarsely Chopped 1 ½ Cups of Evaporated Milk

1 Tbsp. Olive Oil ¼ Cup Parsley Minced

Sauté Linguica, onions, and peppers in olive oil in a large sauce pan until cooked. Add tomatoes and simmer for 15 minutes on low heat. Stir occasionally. Cook macaroni until it is soft, but not mushy. Drain macaroni and mix with linguica/pepper mixture in a 2 quart casserole dish. Add beaten the egg and milk. Cut cheese into small pieces and mix them evenly into the casserole. Bake, uncovered, at 3500 for 30 to 40 minutes. Makes 4 - 6 servings.