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AZOREAN KALE, SAUSAGE, AND BEAN SOUP

sopa de couve SERVES 8 TO 10

the mainland’s Green Soup is an uptown kale soup, this Azorean is definitely its downtown and more rugged cousin. This is I fversion my mom’s recipe, which she’s been making for almost fty years. What I like about it, and what my mother always insists on, is that it has a sizable amount of chouriço—not the miserly single slice of a bowl of classic caldo verde. As odd as it may sound, try reheating a few ladlefuls for breakfast on a cold morning, as my dad does. It’ll hold you better than oatmeal. 1¼ CUPS DRIED RED KIDNEY BEANS, PICKED OVER, RINSED, AND SOAKED OVERNIGHT IN WATER TO COVER BY 3 INCHES 2 TABLESPOONS OLIVE OIL, OR MORE IF NEEDED 12 OUNCES CHOURIÇO, LINGUIÇA, OR DRY-CURED SMOKED SPANISH CHORIZO, CUT INTO ¼-INCH COINS 2 LARGE YELLOW ONIONS, CHOPPED 1 TURKISH BAY LEAF 3 GARLIC CLOVES, MINCED ½ TEASPOON CRUSHED RED PEPPER FLAKES 4 CUPS BEEF STOCK OR LOW-SODIUM STORE-BOUGHT BROTH 1½ POUNDS RED POTATOES, PEELED AND CUT INTO ½-INCH CUBES ½ POUND COLLARD GREENS OR KALE, THICK CENTER STEMS AND FIBROUS VEINS REMOVED, ROUGHLY CHOPPED KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

1. Drain the beans, dump them into a medium saucepan, and cover with water. Bring to a boil, then reduce the heat to low

Profile for Puma

The new portuguese table david leite  

The new portuguese table david leite  

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