Couve Galega is a traditional Portuguese stew with kale, typical of northern Portugal, but also well known throughout the country ...
Ingredients for Couve Galega Stew:
- 1 pound - 450 g of crumbly potatoes (batatas para fritar)
- 9 oz - 250 g pre-cut couve galega (caldo verde)
- 3½ oz - 100 gr bacon in cubes
- 2 cloves of garlic
- 1 onion
- 1 red pepper
- dash of milk
- 2 tbsp of crème fraîche
- 2 tsp sharp mustard
- salt and pepper
- 3 oz - 85 gr old cheese or other soft cheese in small cubes
How to make Couve Galega Stew:
Wash the leaves of the cabbage, cut the thick veins out of the leaf. Roll the leaves tightly and then cut the cabbage into very thin strips.
Cut the bacon into small cubes.
Cut some slices of cheese and cut them into small cubes.
Wash and peel the potatoes and cut them into pieces.
Peel the onion and finely chop it.
Cut the seeds from the peppers and cut them into cubes.
Peel the cloves of garlic and cut into slices.
Take a high pan and place the potatoes with the slices of garlic at the bottom. Put the washed and cut cabbage on it. Add water and salt until the cabbage is just below and bring to the boil. Let this boil for 15 minutes.
In the meantime fry the bacon cubes in a wok or frying pan, on a low heat until they turn crispy, add the onion and the pepper.
Stirring occasionally fry this mixture until the onions start to brown.
When the potatoes and the cabbage have boiled long enough, drain the water Crush the potatoes. Pour the dash of milk and add the crème fraîche. Stir the stew into a smooth whole. Now add the fried onions, peppers and bacon and stir well.
Season with the mustard, salt and pepper. Finally add the cheese cubes. Stir briefly so that they will melt in the stew.
This stamppot is tasty with a meat balls, a sausage or a smoked sausage.