Start soup bones in 4 qt. water, add bay leaves.
Simmer until meat on
bones is done. Remove, cut off
meat and return to pot. Discard bone (or give to Fido).
Add linguica and chourico along with beef broth and can of tomatoes.
Simmer for one hour, then remove bay leaves.
Add carrots, onion, frozen kale, shredded cabbage and simmer for one hour.
Add potatoes and continue cooking until the potatoes are tender. Fresh Kale alone with the liquid its cooked in may be substituted for frozen.
nd add broth, water, and kale.
Bring to boil over
Saute onion in oil in a 12 quart pot over medium heat. Add linguica. Cook until
is heated through. Fill pot half way with water. Add fresh kale. Cook over moderate heat until kale is fully cooked and wilted. Add potatoes, salt, pepper, paprika and beans with juice. Cook until potatoes are tender.
Wash and remove the stems of the kale.
Chop or tear kale into small pieces.
Put all ingredients in crockpot, exccept for the Parmesan Cheese.
Cook on low for 8 hours.
Serve topped with parmesan cheese.
Heat oil in Dutch oven or large heavy saucepan over medium heat. Add onion and meat; cook until well browned. Add broth, barley, thyme and salt. Bring to boil. Reduce heat; cover and simmer about 1 hour or until barley and meat are almost tender. Add mushrooms and kale or other greens. Cover and cook 5 to 10 minutes more until kale is cooked and meat and barley are tender.
Simmer beef soup bones, meat and onions to make a broth. Strain.
Remove and discard bones and spent meat.
Add barley to the beef stock and cook for 1 hour.
Add kale to stock and barley and cook 1 more hour.
Salt and pepper to taste.
Fry sausage; drain fat and set aside 2 tablespoons of fat. Cook beans as usual.
Add sausage.
Place remaining ingredients into a large kettle.
Add the sausage drippings and 10 cups of water.
Cover and simmer about 2 hours, until the kale is tender. Add potatoes and cook until tender; add water as needed.
If you like thick soup, mash either the potatoes or beans.
Add the bean and sausage mixture to the kale soup.
Refrigerate overnight. Serve with thick slices of bread.
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.
eans to saucepan.
Add kale; simmer for 10 minutes, or
n a large bowl. Add kale, bread crumbs, Parmesan cheese, sea
Cover kale, onions and meat with water.
Cook about 20 minutes.
Add potatoes.
Cook about 10 minutes.
Add can of beans. Cook last 5 minutes.
Enjoy with Portuguese bread.
Combine potatoes, linguica, beans and onion, Cover with water. Cook until potatoes are tender. Add kale.
Cook rice following package directions; set aside, covered. Saute red pepper and garlic in oil in large skillet until tender, 5 minutes.
Stir in kale and broth; cook, covered, for 5 minutes. Stir in rice and lemon juice.
Heat through.
Makes 4 servings.
Combine cottage cheese, applesauce, kale, banana, water, ice, lemon juice, vanilla (if using) and cinnamon in a blender. Blend on high speed for 2 minutes or until very smooth. Serve immediately.
Put broth and frozen kale (or spinach) into a heavy 4 quart pot over high heat.
Slice sausage into 1/4 inch thick rounds. Add to pot. When mixture boils, reduce heat, cover and simmer.
Meanwhile, rinse and drain beans; add to pot with macaroni.
Simmer 8 minutes or until macaroni is tender.
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean
ngredients until soft.
Add kale and saute until wilted.
about 30 seconds.
Add kale and cook, tossing with two
tems from the kale, then cut the kale into ribbons about 1
- Preheat oven 350
- Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a ziplock bag. Marinate at least 20 minutes.
- In the meantime, massage oil into the kale and place on a cookie sheet.
- Heat a skillet to medium high, add the ingredients of the ziplock bag.
- Cook each side of the tempeh until browned, about 4 minutes each.
- While tempeh is braising, place the kale in the oven until the edges get crispy