Faldo verde (Green Soup), the national soup of Portugal, also happens to be among the great regional dishes of southeastern New England where it’s also known as “Portuguese soup.” We enjoy this dish during warm summer nights or cold winter days.
2/3 pound kale or collard greens, well washed and drained
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Place a chunk of honeycomb over a bowl of warm oatmeal, pancakes or waffles.
Slather a baguette with Brie, then top with chunks of honeycomb.
Add a few small chunks of honeycomb to an otherwise conventional grilled ham and cheese.
Make a salad of arugula, grilled chicken and slivered almonds. Top with crumbled soft goat cheese and small chunks of honeycomb.
Make a ragingly spicy chili, then serve each bowl with a chunk of honeycomb and a blob of sour cream in the center. The honeycomb will slowly melt into the chili, working with the sour cream to tame the heat ever so slightly.
Top thick slabs of angel food cake with whipped cream, then top that with a chunk of honeycomb.
Of course, while comb honey is fun to crunch there are a few considerations you should note. If you have braces, crowns or veneers there’s a good chance the wax may stick to your teeth. So brush after this meal, your dentist will thank you =)