he Bay Leaves Add the Kale, the Chourico/Onion mixture, the
or about 4 minutes. Add kale and bring back to a
Place kidney beans, chourico and
chicken in a large pot; cover with water.
Add salt and simmer until almost cooked.
Add kale, the potatoes and the macaroni and cook until done.
Add a paste of 1/4 cup flour and water to soup and cook about 5 minutes longer adjust seasoning to taste.
5 minutes.
Meanwhile, rinse kale and remove/discard tough stems
or 5 minutes. Add the kale, chorizo, bay leaves, parsley and
Heat a large saucepan (4-quart minimum).
Add sausage; brown over high heat.
Pour off any fat rendered.
Add olive oil, garlic and potatoes; stir to coat for 1 minute.
Add tomatoes, carrots, chicken stock, bay leaves and thyme.
Simmer, uncovered, until potatoes are tender.
Remove the bay leaves.
Add the kale, pushing it down into the soup.
Cover; simmer until the kale is just cooked.
Adjust seasonings.
Serves 8.
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.
Remove casing from linguica and
saute in olive oil.
Add red bell pepper, onion, garlic and potatoes.
Season with salt and pepper and saute mixture until translucent.
Add chicken broth and heat to boiling.
Add kale, bay leaves and parsley; return to boil.
Lower heat and add beans and red pepper.
Salt and pepper to taste and simmer for 2 hours.
Soak beans overnight in cold water.
In the morning, drain; add the onion, sausage (cut in pieces), kale (broken in pieces), salt, pepper, vinegar and 10 cups water.
Bring to boil; reduce heat.
Cook gently 2 to 3 hours.
Add potatoes and 1 additional cup water.
Continue cooking until potatoes are tender.
Makes 6 servings.
Soak beans overnight in cold water.
Drain in the morning. Add onion, sausage, kale, salt, vinegar and 9 cups water.
Bring to a boil, reduce heat and simmer 2 1/2 hours.
Add potatoes and 1 cup water.
Cook until potatoes are tender.
Soak beans overnight in cold water. In morning, drain beans.
(\"OR\" used canned beans and cut down cooking time.).
In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
Bring to boil. Reduce heat, cook gently for 3 hours.
Add potatoes and 1 or 2 cups more water.
Continue cooking until potatoes are tender.
boil. Add potatoes and kale; cook until potatoes are tender
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.
Wash kale under running water.
Strip
Remove casing from sausage and cut into smaller than bit sized pieces.
Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes.
Drain on paper towels.
Add other ingredients except kale,& pasta.
Bring to boil and simmer 10 minutes.
Add kale, and pasta and simmer about 8 minutes until both are tender.
Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.
Serve piping hot.
add kidney beans, carrots, and kale. Bring the mixture to a
ngredients until soft.
Add kale and saute until wilted.
he hard stalk from the kale and set aside. Cut the
alt and pepper. Stir in kale and cabbage, and increase heat
Wash the kale and cut off any stems.<