In large pot place beef, chorizo and peas.
Add enough water to cover, cook until peas are almost done.
Add cabbage, kale and potatoes.
When potatoes are cooked, remove from stove.
Season with salt and pepper.
This is delicious and is a good, hearty soup.
Soak beans in twice their volume of water 8 hours or overnight.
In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.
Melt butter or margarine in large pot.
Add linguica and fry up, then add half pot of water.
Add potatoes; cook on high heat until boiling, then add beans, cabbage, kale, salt and pepper.
Add some ketchup for color.
Cook on medium heat until potatoes and soup are done, about 20 minutes, then turn to low and simmer.
Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
Place the corned beef brisket in a large pan and cover with water.
Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.)
Save brine (or broth) and place in a large kettle.
In brine, cook cabbage, potatoes, carrots and onions until tender.
Slice beef and serve with vegetables.
Serves 4 to 6.
cups of water, add kale and cook until just tender
With some oil cook the onions until slightly soft. Add the shredded cabbage and garlic and cook until cabbage is beginning to wilt. Add the broth and slivered carrots (I just use my peeler ), tomato sauce and spices. Simmer about 15 minutes or until cabbage is of desired crunchiness. At the very end add the kale to slightly blanch. Serve with crusty bread.
xtra-large bowl combine the kale, salt, and olive oil. Using
gin by thoroughly rinsing the kale to remove any sand or
ntil fragrant. Stir in the kale and about 1/2 teaspoon
ombine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges
et cool slightly.
Combine cabbage, red bell peppers, and fennel
ntil dissolved.
Add the kale and cabbage, then lower the heat
alad. Lightly drizzle chopped.
kale with extra-virgin olive oil
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
egetables (rinse the leeks, kale and cabbage but don't dry them
aute until soft.
Add kale and saute for a few
hese first).
Place chopped cabbage/kale into a stock pot and
Strip outer leaves from cabbage.
Shred cabbage (or kale), place in a saucepan
This soup uses kale, but you can use any