About John Villa

John Villa

John Villa is the executive chef at Tao in New York City. After graduating from the Culinary Institute of America, he trained under Daniel Boulud at the legendary Le Cirque and worked at Tropica, Judson Grill, and Park View at the Boathouse. He then moved on to open Pico, a Portuguese-inspired restaurant that earned three stars from The New York Times. @taochef

A white bowl of caldo verde, or Portuguese kale soup with thinly sliced kale and a single chorizo coin floating in the center.

Portuguese Kale Soup | Caldo Verde

Considered Portugal’s national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.

  • (25)
  • 25 M
  • 1 H, 5 M
  • 87