Portuguese caldo verde

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
Freshly-ground black pepper; to taste
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.

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