structural:summarization, structural:scholar_edition
Brazil and Portugal

In Portuguese and Brazilian cuisine, collard greens (or couve) are a common accompaniment to fish and meat dishes. They make up a standard side dish for feijoada, a popular pork and beans -style stew. These Brazilian and Portuguese cultivars are likely members of a distinct non-heading cultivar group of Brassica oleracea, specifically the Tronchuda Group.

Thinly-sliced collard greens are also a main ingredient of a popular Portuguese soup, the caldo verde ("green broth"). For this broth, the leaves are sliced into strips, 2–3 millimetres (1 ⁄ 16 – 1 ⁄ 8 inch) wide (sometimes by a grocer or market vendor using a special hand-cranked slicer) and added to the other ingredients 15 minutes before it is served.