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Soups and Stews | |
| 1 lb green kale, stems removed, Chiffonade into fine strands 8 oz Portuguese chorizo sausage, sliced thin 3 Tbsp Olive oil 1 Vidalia onion, small dice 3 roasted garlic cloves, pureed 2 lbs baking potatoes, peeled and cut into a large dice 2 qt chicken stock 1 can white beans (optional) salt and pepper water optional to cover | |
| Heat oil in pot and cook sliced sausage till fat is rendered. Remove sausage when complete. Add the onion to the oil, and stir frequently until onion is the color of the oil (5 minutes or so) Add garlic and stir, cook 1 minute Add water, chicken stock and potatoes to pot. Simmer until potatoes are cooked. Hand blend (or mash) the potatoes. Mixture should be consistency between soup broth and chowder. Add additional chicken stock if needed. Add the sausage, beans if using and Kale and cook another 10 minutes. Salt and pepper to taste and serve. | |
Excellent | |
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