An old Yorkshire maid's tale says that after eating a hot kale potion, you'll see the man you will marry. Try this Portuguese kale soup.
Printable Version Stuff
1/3 cup dried kidney beans, rinsed, then soaked overnight in 3 cups of water or 1/2 cup canned kidney beans
1 tablespoon olive oil
1 small onion, chopped
1/2 green pepper, chopped
1/2 stalk celery, chopped
1 carrot, chopped
1 cup chopped kale
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup canned crushed tomatoes
2 pieces linguica (Portuguese sausage), sliced into rounds
Garnish: kale and grated parmesan cheese
Stuff to do
1. If using dried kidney beans, boil them in 2 cups of water until tender, about 20 minutes. Drain, save the broth, and set the beans aside.
2. Heat the olive oil in a soup pot on medium heat.
3. Add the onion, green pepper, celery, carrot, 1/2 cup of the kale, the basil, oregano, salt and pepper. Saute for 5 minutes.
4. Add the tomatoes and linguica. Saute for about 5 minutes.
5. Add the remaining kale, the kidney bean broth, and 4 cups of water, and stir.
6. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
7. In a blender or bowl, blend or mash 1/2 cup of the soup until thick and silky smooth, then return it to the soup pot and stir. Add the kidney beans and stir.
9. Ladle into bowls and garnish.
Makes four to six servings.
