[CnD] Looking for Kale Recipes

Penny Reeder penny.reeder at gmail.com
Mon Sep 5 14:51:57 CEST 2016


Hi, I don't know if you can get chicken Portuguese sausage, but I've
seen chicken mild and hot Italiansausage, and I'm sure you could
substitute the hot for the spicy Linguesa. I hope you enjoy the soup!
Penny

On 9/5/16, Naima Leigh via Cookinginthedark
<cookinginthedark at acbradio.org> wrote:
> 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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