| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Toohot02 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Kale; Swiss chard, collard or turnip green, washed, spun dry, |
|
|
; thick stems removed |
| 6 |
oz |
Portuguese Chouriho sausage; sliced 1/2" thick |
|
|
(or substitute Spanish Chorizo) |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Sweet onion; minced |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 2 |
lg |
Garlic cloves; minced or pureed |
| 4 |
lg |
Baking potatoes; peeled, sliced thin |
| 2 |
qt |
Cold water |
INSTRUCTIONS
Take whatever greens you are using and stack several leaves on top of
each other. Starting at the wide side, roll the stack up into a tight
cylinder. Slice across the cylinder with a very sharp knife to make
thin, hairlike shreds. Repeat with remaining leaves. Set aside
shredded greens. Heat 1 tablespoon olive oil in a large kettle over
medium-high heat. Add sausage slices and fry until lightly colored
and fat is rendered, about 10 minutes. Remove from pot with slotted
spoon and reserve. Add remaining tablespoon oil to pot, then add
onions and salt and pepper. Stir well, then cook, stirring
occasionally, until onions are softened, 5 minutes. Add the garlic,
stir, and cook one minute until its aroma is released. Add the
potatoes, turn the heat to medium-high, and saute 3 to 5 minutes
until onions and potatoes begin to color. Add the water, cover, and
simmer over low heat until potatoes can be mashed easily against side
of pot with a wooden spoon, about 25 minutes. When potatoes are soft,
turn off the heat and use a potato masher to thoroughly crush and
blend. Add the sausage, turn the heat on to medium, and simmer 5
minutes to bring the flavors together. Stir in the greens and cook 5
minutes until bright green and tender. Taste, adjust seasoning, and
serve. This recipe yields 6 servings.
Comments: This soup, literally 'Green Soup', could be called the
national dish of Portugal. It is traditionally made with a type of
flat green cabbage called couve gallego. The method of slicing leaves
like this is called a chiffonade in the French lexicon. Important to
get them thin enough that they will cook quickly.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6344 broadcast
12-31-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-12-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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