This isn’t a single dish but a curated trio of small plates that capture the rustic, honest flavors of Northern Portugal: a garlicky kale and potato soup (Caldo Verde), a simple grilled sardine with peppers, and a sweet egg-and-almond tart (Torta de Amêndoa). It works as a themed meal or a tapas-style spread because each component is simple, uses few ingredients, and showcases the region’s love for earthy greens, fresh seafood, and rich desserts.
Ingredients
- For the Caldo Verde:
- 2 tbsp (30 ml) olive oil, plus more for drizzling
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (950 ml) chicken or vegetable broth
- 2 cups (300 g) Yukon Gold or Russet potatoes, peeled and diced
- 1 bunch (about 8 oz / 225 g) collard greens or kale, stems removed, very thinly sliced
- 1 (4 oz / 115 g) chouriço or linguÃça sausage, sliced (optional)
- Salt and black pepper to taste
- For the Grilled Sardines:
- 8 fresh sardines, gutted and scaled
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) coarse sea salt
- 1 lemon, cut into wedges
- 1 red bell pepper, roasted, peeled, seeded, and sliced
- 1 green bell pepper, roasted, peeled, seeded, and sliced
- 2 tbsp (30 ml) red wine vinegar
- 1 clove garlic, minced
- For the Torta de Amêndoa:
- 6 large eggs, separated
- 1 cup (200 g) granulated sugar
- 2 cups (200 g) ground almonds (almond flour)
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2 g) ground cinnamon
- Powdered sugar for dusting
Instructions
- Start the Caldo Verde: In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the broth and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, puree the soup until smooth (or carefully blend in batches). Return to low heat.
- Stir in the sliced collard greens or kale and the chouriço, if using. Simmer for 5-7 minutes until greens are tender but still bright. Season with salt and pepper. Keep warm.
- Prepare the sardines: Preheat a grill or grill pan over medium-high heat. Pat the sardines dry. Rub with olive oil and sprinkle with sea salt.
- Grill the sardines for 3-4 minutes per side, until the skin is charred and the flesh is opaque. The fish should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer.
- Make the pepper salad: In a small bowl, combine the roasted peppers, red wine vinegar, and minced garlic. Set aside.
- Make the torta: Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or tart pan.
- In a large bowl, whisk the egg yolks with the sugar until pale and thick. Stir in the ground almonds, vanilla, and cinnamon.
- In a separate clean bowl, beat the egg whites to stiff peaks. Gently fold the whites into the almond mixture in three additions.
- Pour the batter into the prepared pan. Bake for 25-30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let the torta cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving.
- To serve: Ladle the Caldo Verde into bowls, drizzle with olive oil, and place a few slices of chouriço on top. Arrange the grilled sardines on a platter with the pepper salad and lemon wedges. Slice the torta and serve.
Tips
- Substitutions: If you can’t find chouriço, use Spanish chorizo or a smoked paprika-spiked kielbasa. For the sardines, you can substitute fresh mackerel or small trout. If you don’t have ground almonds, pulse whole almonds in a food processor until fine (but don’t over-process into a paste).
- Greens: Collard greens are traditional, but kale is a great substitute. Make sure to slice them very thinly so they wilt quickly in the soup.
- Sardine prep: If you are not comfortable cleaning sardines, ask your fishmonger to do it. They should be gutted and scaled, but you can leave the heads on for presentation.
- Roasting peppers: To roast peppers, place them under a broiler or over a gas flame until the skin is charred, then steam in a covered bowl for 10 minutes before peeling. This adds a smoky depth to the salad.
Serving Suggestions
Serve the Caldo Verde first as a comforting starter, followed by the sardines as the main course with crusty bread and the pepper salad. Finish with the torta and a cup of strong Portuguese coffee or a glass of port. This trio also works well as a tapas spread for a party—serve small bowls of soup, a platter of sardines, and slices of torta for guests to graze on.
Variations
- Vegetarian Caldo Verde: Omit the chouriço and use vegetable broth. Stir in a can of white beans for protein.
- Baked sardines: Instead of grilling, place the sardines in a baking dish with sliced onions, tomatoes, and olives. Bake at 400°F (200°C) for 15-20 minutes, until fish is cooked through.
- Torta with citrus: Add the zest of one orange to the batter for a bright, floral note.
- Add potatoes to the sardines: Boil small new potatoes and toss with olive oil, parsley, and garlic to serve alongside the fish.
Storage and Reheating
Caldo Verde: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally. The soup will thicken; add a splash of broth or water to loosen it. Freeze for up to 3 months.
Sardines: Refrigerate leftovers in a sealed container for up to 2 days. They are best eaten cold or at room temperature, flaked over a salad. Reheating can dry them out, so if you must, do so gently in a low oven (275°F / 135°C) for 5 minutes.
Torta: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Serve at room temperature or slightly warmed. The torta also freezes well for up to 2 months; wrap tightly in plastic wrap and foil.
Frequently Asked Questions
Can I use frozen sardines? Yes, but thaw them overnight in the refrigerator and pat them very dry before grilling. Frozen fish may release more water, so you may need to adjust cooking time.
What is the best way to slice collard greens thinly? Stack the leaves, roll them tightly into a cigar shape, and slice crosswise with a sharp knife. This is called a chiffonade and makes quick work of it.
My torta is too dense. What went wrong? Over-mixing the egg whites into the batter will deflate them, resulting in a dense texture. Fold gently with a spatula, and stop as soon as the whites are incorporated—a few streaks are fine.
Can I make the Caldo Verde ahead of time? Yes, it actually tastes better the next day as the flavors meld. Cook it fully, cool, and refrigerate. Reheat gently and adjust seasoning before serving.
I don’t have a grill. Can I cook the sardines in a pan? Absolutely. Use a heavy skillet over medium-high heat with a little oil. Cook for 3-4 minutes per side, just like a grill, and make sure the fish reaches 145°F (63°C).
Is the torta supposed to be gluten-free? Yes, this recipe is naturally gluten-free as it uses ground almonds instead of flour. Just ensure your baking powder (if used) is gluten-free, though this recipe doesn’t require it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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