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Portugal Chow

Course Appetizers
Cuisine creole
Prep Time 10 minutes
Total Time 10 minutes
Servings 3
Author Felix


  • 3 portugals clementines
  • 2 cloves garlic
  • 12 leaves chadon beni
  • ¼ cup water for sauce
  • Salt to taste
  • Pepper to taste


  • Wash and peel the portugals. Place in a bowl. Separate the pegs (segments).
  • Add the chopped chadon beni, garlic, pepper and salt to taste. Add about a ¼ cup of water for sauce and toss.