Yield: 10 servings
|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@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.