Yield: 10 servings
Measure | Ingredient |
---|---|
1 pounds | Kale or collard greens |
⅓ pounds | Dry navy beans |
½ cup | Olive oil |
3 mediums | Onions; sliced thin |
3 quarts | Chicken stock; fresh or canned |
½ pounds | Linguica; sliced |
½ pounds | Potatoes; peeled and grated |
\N \N | Freshly-ground black pepper; to taste |
\N \N | Salt; to taste |
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 1-½ 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@...
~or- MAD-SQUAD@...
07/10/1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.