July19,2025
A hearty and healthy Bolivian soup featuring quinoa, native amaranth leaves, and seasonal greens like acelga (chard) or spinach, infused with garlic, onions, and native spices.
This Amazonian delicacy includes mashed green plantains with chonta palm salad and sautéed leafy greens like yuyo (wild spinach) served alongside smoked meat.
Brazil's national dish of black beans and pork is incomplete without couve, finely sliced collard greens sautéed with garlic, oil, and a touch of lime.
While corn-based, these tamale-like parcels are steamed in fresh green corn husks and often mixed with fresh spinach or quelites (wild greens), lending a distinctive leafy flavor.
A simple yet earthy salad made from yuyo, a native wild leafy green harvested from the countryside, dressed with lemon juice and olive oil.
Swiss chard (acelga) is cooked in a creamy white sauce with nutmeg and cheese, a favorite comfort side dish in Chilean households.
This bone broth stew often includes caldo verde elements by adding local leafy greens like guasca and arracacha leaves, boosting both taste and nutrition.
While mbejú is a starch-based dish, it's often served with sautéed ka’añy, local wild greens rich in iron and flavor, native to Guarani culinary traditions.
A savory pie stuffed with chard, eggs, onions, and cheese, enclosed in flaky pastry — a traditional dish especially enjoyed during family gatherings.