Sunday, November 7, 2010

Portuguese Soup with Kale/Collard/Swiss Chard

1) Immerse leaves in cold water, check for sand. Wash wash wash.
2) Cut stems and ribs.
3) Roll leaves into cigar shape, 6 at a time, and cut crosswise.
3) Take large pot, put in 2 table spoons olive oil and heat til bubbling.
4) Throw leaves in and stir around until wilted.
5) Add two large containers of chicken broth. Bring to a boil.
- Optional, if you have Parmesan, or Romano cheese, but the rind off and add the rind to the soup.
6) Stir in 1 c of your choice of rice (brown rice takes longer, but better option).
7) Set pot on other burner and simmer for about 40 min depending on type of rice.
8) Next, one package of Al Fresco chicken sausages (Hot Italian preferably). If hot flavor sausage is unavailable, you can slice a jalapeno into the soup).
9) Prick links with a fork and boil in a shallow pan for 5 minutes.
10) Discard water, add oil to the pan, and brown evenly on all sides (takes 5-10 min).
11) Take out of pan and slice into small disks.
12) Put 1/2 disks in the soup. Reserve other 1/2.
13) Cook for 40 minutes until rice is done (depending on type).
14) Optional: Add a can of washed and drained beans of your choice (kidney/navy/cannelloni/chick peas).
15) Add remaining sausage before eating.

Serve with red hot pepper flakes and shaved Parmesan cheese to taste.

Photo thanks to Champagne Taste