[CnD] Looking for Kale Recipes

Naima Leigh nleigh2016 at gmail.com
Mon Sep 5 11:36:27 CEST 2016


Hi Penny

Can I use turkey or chicken  sausage instead? We don't eat pork or beef in my house. My brother eats some beef occasionally, but not really.

Thanks for the recipe.

Naima

-----Original Message-----
From: Penny Reeder via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Monday, September 05, 2016 10:13 AM
To: cookinginthedark at acbradio.org
Cc: Penny Reeder
Subject: Re: [CnD] Looking for Kale Recipes

This is my family's favorite recipe using kale. You live in New England, so you may even have little difficulty finding the Portuguese sausage. Our friends who commute fairly regularly to visit family in MA bring it to us, and we're eternally grateful! Anyway, I don't much like kale cooked as a vegetable or -- even more distasteful -- eaten raw in a kale salad, but this soup is a staple on our menu. We make it probably at least once a month!

Caldo Verde (Portuguese Kale Soup)
The Washington Post, January 26, 2005
Cuisine: Portuguese
Course: Soup
Summary:
This "green" soup made with mounds of shredded kale is the national soup of Portugal.
It's not difficult, and the end result is wonderfully filling, economical and full of texture.
6 to 8 servings
Ingredients:
1 pound kale, cleaned, stems removed
8 ounces linguica sausage*, thinly sliced (or substitute Spanish chorizo sausage, or mild Italian sausage removed from its casing and broken into small pieces)
1/4 cup extra-virgin olive oil
1 large yellow onion, peeled and cut into small dice
3 cloves garlic, peeled and finely chopped
1 1/2 teaspoons coarse salt
2 pounds white or red potatoes
2 quarts (8 cups) chicken stock (preferably homemade) or water Freshly ground black pepper
Directions:
Working with several leaves at a time, stack the kale leaves on top of one another, roll them into a tight cigar shape and slice them crosswise as thinly as possible into strips.
In a large heavy pot over medium heat, brown the sausage. Transfer it to a plate and set aside. Reduce the heat to medium-low and add the oil. Add the onion and garlic, season with salt and cook, stirring occasionally, until the onion is soft, about
10 minutes.
Meanwhile, peel the potatoes if desired, slice them in half lengthwise, then slice thinly crosswise. Add the potatoes to the pot, stir to coat well with oil and cook
2 or 3 minutes. Add the prepared kale, sausage, stock or water and pepper. The kale will seem tall in your pot, but it cooks down. Use a wooden spoon to turn the vegetables over gently from the bottom and mix them all together. Increase the heat to medium-high and bring almost to a boil, then reduce the heat to medium-low, cover partially and simmer until the potatoes are tender, about 30 minutes. Adjust seasonings and serve hot.
*NOTE: Linguica (lin-GWEE-sah) is a Portuguese sausage. It is smoked but not cooked and is made from pork shoulder. The spices vary but typically include paprika, garlic and pepper, and sometimes cinnamon, coriander and/or cumin. It is less spicy than chorizo or andouille.
Linguica:
Linguica (lin-GWEE-sah) is a Portuguese sausage. It is smoked but not cooked and is made from pork shoulder. The spices vary but typically include paprika, garlic and pepper, and sometimes cinnamon, coriander and/or cumin. It is less spicy than chorizo or andouille.
Tested by Michael Taylor for The Washington Post.

p.s., Our friends who bring us the sausage -- which is pretty darned spicy! -- add cookedchick peas to their soup, but I've always followed this recipe from the Post, and we like it better without the beans.


On 9/5/16, Sandy via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> I would put olive oil and minced garlic in a pan and saute it a bit, 
> then add the chopped cale. yum!
>
>
> Fear is just excitement in need of an attitude adjustment!
> -----Original Message-----
> From: Abby Vincent via Cookinginthedark 
> [mailto:cookinginthedark at acbradio.org]
> Sent: Monday, September 05, 2016 12:23 AM
> To: cookinginthedark at acbradio.org
> Cc: Abby Vincent
> Subject: Re: [CnD] Looking for Kale Recipes
>
> You can add it to a green salad.  You can saute it in olive oil, as 
> you would spimach.
> Abby
>
> -----Original Message-----
> From: Christina Brino via Cookinginthedark 
> [mailto:cookinginthedark at acbradio.org]
> Sent: Sunday, September 04, 2016 9:33 PM
> To: cookinginthedark at acbradio.org
> Cc: Christina Brino <princessregal at optonline.net>
> Subject: Re: [CnD] Looking for Kale Recipes
>
> Have you tried making kale chips? You just have to use sea salt and 
> olive oil. Put on a baking sheet and bake at 350 degrees for 15 
> minutes or until crisp so good.I
>
> Christina Brino
> Tupperware Consultant
> 862-812-8058
> Brino.christina at gmail.com
> www.bowlsoftw.com
> Sent from my iPhone
>
>
>> On Sep 4, 2016, at 11:55 PM, ellen telker via Cookinginthedark
> <cookinginthedark at acbradio.org> wrote:
>>
>> Yesterday I bought some beautiful kale at our local farmer's market.
>> Does
> anybody have some good recipes for kale?
>> Ellen
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