| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Portuguese |
Frugal03 |
10 |
servings |
INGREDIENTS
| 1 |
lb |
Kale or collard greens |
| 1/3 |
lb |
Dry navy beans |
| 1/2 |
c |
Olive oil |
| 3 |
md |
Onions; sliced thin |
| 3 |
qt |
Chicken stock; fresh or canned |
| 1/2 |
lb |
Linguica; sliced |
| 1/2 |
lb |
Potatoes; peeled and grated |
|
|
Freshly-ground black pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Place navy beans (or other small white beans) and water in a bowl and soak
overnight. Pour beans into a colander and drain well. Remove the large ribs
of the kale and slice the vege table into very thin strips, as thin as
possible. Place in a bowl of cold water for 1 hour. Drain well. In a
8-quart soup pot saute the onions in the olive oil. Add the kale, chicken
stock and remaining ingredients, including the drained beans. Simmer for
1-1/2 hours, covered. Salt and pepper to taste before serving.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08/12/1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07/10/1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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