| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Portuguese |
|
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 1 |
md |
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 1/2 |
lb |
Linguica, keilbasa, or chourico sliced in rounds 1" thick |
| 4 |
md |
Potatoes, peeled and diced into 1-inch cubes |
| 8 |
c |
Water |
| 1 |
lb |
Kale, cleaned and cut into fine julieinne. |
|
|
Fresh parsley, minced |
INSTRUCTIONS
Since I am a first generation Portuguese, I feel "Qualified" to submit this
recipe for Portuguese Kale Soup, requested by TeAntae Turner. My mother
made this soup very often, and I have carried on the tradition with my own
family. Linguica is the sausage of choice for most Portuguese cooks, but it
is not available in many areas and keilbasa or chourico may be substituted.
Since I moved from California to Pa., I now have to wait for my annual trip
home to stock up on my favorite sausage. I believe Igor would enjoy this
soup too! I never measure when making soups, but will offer a recipe with
amounts. Chourico is pronounced...shore--ree-so.
Pour oil in large pan, add onions and saute until translucent. Add garlic
and saute another minute or two. Add remaining ingredients. Simmer,
covered, until kale is tender and potatoes are cooked, but not mushy. Add
salt to taste.
Serve with Cornbread, or a crusty French Bread. Posted to Kitmailbox Digest
by ChefAlice@aol.com on Apr 2, 1997
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