Portuguese cabbage soup Caldo Verde

Many national dishes have humble origins and are unlikely to grace any fancy recipe book next to gastronomic courses with noble products.

With water, potato and this cabbage the northern Portuguese made Caldo Verde, green broth, and Portuguese all over the world still eat it with pleasure and as an antidote against homesickness.

Most people are poor and have been poor over the centuries and these people did their best with what was available.

The Dutch, for instance, eat kale and endive as vegetables while elsewhere these greens are only good to feed cattle.

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Turbot on a bed of kale

A while ago, we were in Fécamp on the Normandy coast. It is not the prettiest coastal town of France, in fact it is rather drab due to its role as a commercial and fishery port in an industrial area. The boats and their owners traded far away and fished the coasts of Newfoundland. Soon the horizon over the sea will be dotted with giant wind energy turbines, just a few miles down from the nuclear power plant. For the moment, I liked passing by from time to time.

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