Caldo Verde

Recipe
Make a light broth with potatoes,(you can had a little onion if you like) as light as possible. Just boil them and mash them.
Take dark green cabbage, or kale–in Portugal called “couve galega”–roll the leaves tightly and sliced them as thinly as possible. Scald briefly so they are brilliant green. The cabbage should be abundant to give body to the broth.

When ready to serve, add the scalded cabbage to the broth with a little olive oil and let it boil for about 5 minutes, so the olive oil can cook.
Serve with slices of the smallest Portuguese pork sausage you can find–each region in Portugal has its own, most of them spiced with paprika (colorau).

Along with the caldo, you can also serve corn bread.

this is the genuine recipe and the one i love best. There are more and if you want i can find them for you!It’s amazing during winter time.

Here, this might help:
http://www.slowtrav.com/blog/deborah/2009/01/sss_week_8_portuguese_caldo_ve_1.html