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Before you jump to Caldo Verde com Chouriço (Portuguese Collard Green Soup) recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already realize that the body needs the heart to be healthy. Give it some thought: How can the rest of your body remain healthy if your heart is in bad shape? You already are aware that regular exercise and a healthy lifestyle are vital in terms of the overall health of your heart. But are you aware that there are a number of foods that have been discovered to help you improve your heart health? Go on reading to learn which foods are great for your heart.
Know that blueberries are great for your heart. You should know that blueberries are loaded with antioxidants, specially pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This antioxidant assists your body to be a lot better at processing your fats and cholesterol. The more effortless it is for your body to break down fat and cholesterol, the less probable it is for those things to accumulate in your system and cause problems for your heart. This, then, makes your heart healthy.
There are lots of foods that you can eat that are beneficial for your body. The truth is that all the foods that we’ve talked about here can help your body in lots of different ways. They are essentially wonderful, however, for helping you keep your heart healthy. Begin incorporating these heart-healthy in your diet on a regular basis. Your heart will benefit from it!
We hope you got insight from reading it, now let’s go back to caldo verde com chouriço (portuguese collard green soup) recipe. To cook caldo verde com chouriço (portuguese collard green soup) you only need 8 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Caldo Verde com Chouriço (Portuguese Collard Green Soup):
- You need 2 tbs extra virgin olive oil
- Use 1 chouriço,linguiça or Spanish chorizo sliced in 1/4 inch rounds
- Prepare 1 large onion, diced
- Get to taste Salt and white pepper,
- Take 3 garlic cloves, minced
- Take 6 large potatoes, peeled and chopped
- Get 4 cups chicken stock AND 3 cups of water
- You need 1 pound (medium bunch) collard greens or kale, sliced thin *****
Instructions to make Caldo Verde com Chouriço (Portuguese Collard Green Soup):
- In a large pot, add your olive oil and brown the chouriço on medium heat. Allow the fat from the sausage to really come out as this helps flavour the soup. Once done, remove chouriço with slotted spoon and set aside
- Add the onions and cook until translucent, then add your garlic. Stir to combine
- Add your raw potatoes to the pot, stir then add your water and chicken broth. Bring everything to a boil, then reduce heat and let simmer until the potatoes are fork tender
- Using a wand blender, puree the soup to a smooth consistency. You want it mostly smooth but a few SMALL potato pieces are fine.
- Season with salt and pepper to your taste. Add your collard greens (or kale) and your choiriço back to the pot and bring back up to just a boil, then reduce heat and let simmer for 3-5 min
- Serve with bread if desired
- ** note: remember to remove the stem from your greens
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to assist stop harmful germs from growing and spreading. You can take some steps to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food like poultry, meat and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet hands disperse bacteria more readily. Keep worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you will need to wash them completely.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance.
Raw foods such as fish, poultry and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any bacteria that get onto the food won’t be killed.
To help prevent bacteria from spreading:
Do not let raw food like meat, fish or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they have been washed completely first Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw meat or fish and store on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel vegetables unless these are called’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to be sure everything you are likely to use has been stored properly (according to some storage directions ) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage directions on the tag that state just how long you may keep the food and whether it must go in the fridge.
This kind of food often has special packaging to help keep it fresh for longer. But it is going to go off immediately once you’ve opened it. By way of instance, you might see’eat within two days of opening' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even when the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will be detrimental, but its flavour, texture or colour might start to deteriorate.
An exception to this can be eggs, that have a best before date of no more than 28 days after they are laid. Following this date that the quality of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and may make you ill.
If you plan to use a egg after its best before date, make certain that you only use it in dishes where it’s going to be fully cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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