Portuguese Kale Soup Recipe Ingredients: 7 large white potatoes- peeled and diced 2 cans red kidney beans 1-1/2 to 2 lbs linquica ( cut in small pieces) 1/2 pound chouricia (cut in small pieces) 2 onions-chopped 2 bunches of kale (fresh is best) 1 can diced tomatoes Salt to Taste Pepper to Taste Chopped Garlic (optional) Sauté onions, garlic, linquica and chouricia together in a large pot. Add enough water to fill the pot 1/2 full. Put in potatoes and kale. Cook till potatoes are soft. Add Tomatoes and seasonings. Add kidney beans and more water till pot is nearly full.. Simmer for approximately 20 minutes more. Taste, and add more salt if needed . Serve the Kale Soup with Portuguese bread and butter..A meal in itself. This is my favorite soup. Hard to find in a restaurant, unless you are dining in a Portuguese establishment! Eat this soup and you will stay healthy in the winter! Kale Soup is best made in a stainless steel pot. Use a wooden spoon to stir. Somehow, it makes a difference! Do not use aluminum cook ware. Kale is best fresh, but you can use frozen. Kale melts down like spinach, so don't be afraid to use more than called for. You can prepare this a day ahead. This soup is best when reheated. This is a great Portuguese Kale Soup! The above makes enough Portuguese kale soup to serve 8. Visit Food Fun and Facts Portuguese Store Portuguese Cookbooks, Ingredients, Cookware and other Items Portuguese chosen for you. More Great Soup Recipes Top 100 Cooking Sites Back to Home Page Email Me! Copyright 1999-2011 | Privacy Policy |
The New Portuguese Table: Exciting Flavors from Europe's Western Coast Winner of the IACP 2010 Julia Child Award for First Book Nestled between the Atlantic Ocean and Spain, Portugal is todays hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugals pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways. In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmothers side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil–Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is the handbook to the exciting cuisine of Portugal. Please click on image above for more information! |
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