Adapted from MOTHER EARTH NEWS, October/November 2010
Considered by many as Portugal’s national dish, this soups gets its green color from finely sliced kale added to the simmering stockpot for a couple of minutes just before serving. The dish is traditionally prepared with spicy chorizo sausage, but you can substitute another hot sausage or create a lighter dish by omitting the meat.
1/4 cup olive oil
1 large yellow onion, diced
2 cloves garlic, diced
1 spicy sausage, sliced
6 medium boiling potatoes, peeled and diced (I used about 1/2 Japanese salad turnips along w/potatoes.)
10 cups water
1 pound kale leaves, stalks removed, julienned very fine
Cilantro, chopped fine – about 1/4 cup (I added cilantro because I had it fresh and I like it.)
Salt and pepper to taste
In a stockpot, heat the olive oil and add onions and garlic, cook until soft and translucent. In a frying pan, cook the sausage, slice it and set aside. Add the potatoes to the stockpot and cover with water. Bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes. Remove the pot from the heat and crush some of the potatoes using a potato masher to thicken the broth. Return the pot to the heat and bring to a boil. Add greens and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with sausage. Serves 8.
cilantro, garlic, kale, onions, potatoes, soups, turnips
In a salad bowl add:
1 bunch kale remove stems by tearing off kale
1/4 cup extra virgin olive oil
1/4 cup honey
1 clove garlic minced
1/2 cup raisins
2 Tbsp. pine nuts
Use clean hands and massage ingredients for 5 minutes. By doing this, the kale softens and flavors blend together. You can also add sliced up fresh fruit once you are finished massaging, strawberries work great.
garlic, kale, Recipes By Ingredient, salads, The Recipes
1 medium onion, chopped
3 cloves garlic, minced
4 TBSP olive oil
1 pound spicy sausage in chunks
2 (15 oz) cans kidney beans, drained
1 (15 oz) can garbanzo beans, drained
5 Yukon Gold potatoes, cubed
2 pork chops
3 TBSP hot chopped pepper
1 bunch Kale – washed, dried, shredded
½ head Savoy cabbage, shredded
In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in sausage, beans, and potatoes, and then add pork chops to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender. Once potatoes are tender, taste soup, add peppers and more salt and pepper. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup got too thick, I like this soup on the brothy side.
beans, cabbage, garlic, kale, onions, potatoes, Recipes By Ingredient, soups, The Recipes