Recipe for the month of April

Roast octopus with Portuguese kale hash

Chef Miguel Castro e Silva


Serves 4:

600 g boiled octopus
400 g Portuguese kale
100 g boiled, drained black-eyed beans
50 g corn bread crumbs
1 garlic clove
25 ml olive oil


Remove the central stalk from the kale and cut the rest into strips. Blanch the kale in salted water, cool and drain. Sauté it in olive oil, season with the chopped garlic and add the beans.

Mix with the corn bread crumbs and add salt to taste. 



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