PORTUGUESE STYLE BEAN AND KALE SOUP
"2 links linguica" is about 13 oz of sausage, give of take. Really the whole recipe is a give or take kind of recipe, to taste. I have sometimes added a chopped carrot for color and taste. Also you can use chicken broth or stock. Really good on a cold night.
Provided by djunqx
Categories Portuguese
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Chop linguica into rounds. In dutch over or large pot, heat 1 tbsp olive oil and add linguica, cook until linguica begins to golden and the oil begins to turn pink or orange. Add chopped onions, saute a few minutes. Add garlic, saute 1 minute. Add white beans, white pepper, and chicken broth/stock, bring to boil, reduce to medium low, Cover and cook 1 to 2 hours. Before serving, shred the kale and add to the pot and cook about 15 minutes (longer if you like it more wilted) Serve.
Nutrition Facts : Calories 355.5, Fat 4.7, SaturatedFat 1, Cholesterol 5.4, Sodium 280, Carbohydrate 58.9, Fiber 11.1, Sugar 4, Protein 21.2
PORTUGUESE KALE SOUP
Provided by Food Network
Time 16h50m
Yield 15 servings
Number Of Ingredients 20
Steps:
- Heat a deep soup pot set over medium heat. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. Add the kale, pushing it down to get it all in the pot. Season with salt and pepper. Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes.
- Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
- Meanwhile, cook the beans. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes.
- Drain and add the beans to the soup. Add the potatoes to a medium pot set over medium-high heat and cover with cold water. Cook until almost cooked through (the potatoes will continue to cook after they're drained). Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process.
- When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot.
- Place the chickens in a large stockpot and add enough water to cover, about 2 gallons. Bring to a boil, skimming the scum as it surfaces.
- When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns. Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours.
- Cool the stock and refrigerate overnight allowing the flavors to marry.
- Remove the fat (schmaltz) from the top of the broth to use in the kale soup. Strain the broth and use as you please! Yield: 1 1/2 gallons
BEANS WITH KALE AND PORTUGUESE SAUSAGE
Provided by Ed Kenny
Categories Bean Side High Fiber Dinner Sausage Kale Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
- Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.
- DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.
PORTUGUESE BEANS WITH KALE AND LINGUICA
This makes a great winter meal or addition to a barbeque or potluck.
Provided by amc
Categories Side Dishes
Time 13h20m
Yield 15
Number Of Ingredients 11
Steps:
- Place the pink beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight.
- Drain and rinse the beans; pour fresh water into the pot, covering the beans by 3 inches. Bring to a boil over high heat, then reduce the heat to low; cover and simmer gently.
- Place the bacon into a large skillet set over medium heat. Cook and stir until the bacon has released its grease and has browned, but not become crisp, about 10 minutes. Once done, remove the bacon with a slotted spoon and stir into the beans. While the bacon is cooking, peel the skin off of the linguica and discard. Cut the sausages in half lengthwise, then slice into 1/4 inch thick half moons. Add the sausage to the skillet, and cook until the sausage has browned. Remove with a slotted spoon and stir into the beans.
- Stir the onion and garlic into the remaining grease and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onions and garlic into the simmering beans along with the black pepper, savory, cumin, and paprika. Cover and continue simmering for 4 hours.
- Stir the kale and chipotle pepper into the beans, and continue simmering 1 to 2 hours until the beans have broken up and thickened to your desired consistency.
Nutrition Facts : Calories 648.4 calories, Carbohydrate 45.6 g, Cholesterol 73.9 mg, Fat 37.9 g, Fiber 9 g, Protein 32.1 g, SaturatedFat 13.5 g, Sodium 1031.6 mg, Sugar 2 g
PORTUGUESE BEANS WITH KALE AND LINGUICA
This makes a great winter meal or addition to a barbeque or potluck.
Provided by amc
Categories Side Dishes
Time 13h20m
Yield 15
Number Of Ingredients 11
Steps:
- Place the pink beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight.
- Drain and rinse the beans; pour fresh water into the pot, covering the beans by 3 inches. Bring to a boil over high heat, then reduce the heat to low; cover and simmer gently.
- Place the bacon into a large skillet set over medium heat. Cook and stir until the bacon has released its grease and has browned, but not become crisp, about 10 minutes. Once done, remove the bacon with a slotted spoon and stir into the beans. While the bacon is cooking, peel the skin off of the linguica and discard. Cut the sausages in half lengthwise, then slice into 1/4 inch thick half moons. Add the sausage to the skillet, and cook until the sausage has browned. Remove with a slotted spoon and stir into the beans.
- Stir the onion and garlic into the remaining grease and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onions and garlic into the simmering beans along with the black pepper, savory, cumin, and paprika. Cover and continue simmering for 4 hours.
- Stir the kale and chipotle pepper into the beans, and continue simmering 1 to 2 hours until the beans have broken up and thickened to your desired consistency.
Nutrition Facts : Calories 648.4 calories, Carbohydrate 45.6 g, Cholesterol 73.9 mg, Fat 37.9 g, Fiber 9 g, Protein 32.1 g, SaturatedFat 13.5 g, Sodium 1031.6 mg, Sugar 2 g
LINGUICA, KALE, AND POTATO SOUP
This tasty recipe is similar to one I saw on The Food Network. This soup is full of texture, and is not pureed like a traditional Caldo Verde. I often use "no salt added" beans and tomatoes, reduced sodium broth, and rarely need to add extra salt at all, but other folks may want more. We like it with a little sour cream, along with a head of roasted garlic and a hearty loaf of good bread.
Provided by TigerJo
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a deep, heavy pot over medium high heat.
- Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and kale.
- Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
- Add beans, tomatoes, linguica,& broth and bring to a full boil.
- Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
- Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.
Nutrition Facts : Calories 331.6, Fat 8, SaturatedFat 1.3, Cholesterol 4.8, Sodium 610.6, Carbohydrate 55.4, Fiber 8.3, Sugar 7.4, Protein 12.9
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