CHEF JEFF — ONE BYTE AT A TIME: Kale SoupThis dish takes advantage of fresh garden greens.
By: Herald Staff Report,
This dish takes advantage of fresh garden greens.
2 tablespoons olive oil
1 pound Portuguese chourico or Spanish-style chorizo, cut into ½-inch slices
1 large onion, chopped
6 to 8 garlic cloves, minced
¼ cup chopped fresh parsley
¼ pound dried navy beans, soaked overnight, drained
¼ pound dried red beans, soaked overnight, drained
4 quarts chicken stock
2 bay leaves
¼ teaspoon dried thyme
1½ teaspoons salt
¼ teaspoon red pepper flakes
2 big potatoes, peeled, diced
1 bunch kale, stemmed, torn
½ cup chopped fresh cilantro
In heavy 8-quart stockpot, heat oil over high heat. Saute sausage, onion 2 minutes. Add garlic, parsley, beans; cook 2 minutes. Add stock. Bring to boil. Stir in bay leaves, thyme, salt, pepper flakes, pepper to taste. Simmer, uncovered, until beans are tender. Add potatoes, kale. Simmer 20 minutes, until potatoes are tender. Skim off fat. Put into bowls. Stir tablespoon cilantro into bowls. Allow to steep before serving.
Yield: Serves 8.
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