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Kale Soup

2 pieces lean beef shank or 1 lb. beef stew or soup meat
1 lb. chourico or linguica sausage
1/2 cup dried split peas, rinsed or 1 can kidney beans, rinsed and drained
3 or 4 medium potatoes
1 1/2 lb. kale or collard greens (chopped frozen is OK)
1 small head savoy (crinkled) cabbage (optional)

In a 6 or 8 qt. kettle, place shank or stew meat and peas. Cover
with water, simmer 1 to 2 hrs, or until well cooked, skimming off
any foam Meanwhile, in a saucepan, simmer sausage in water to
cover. Skim off the fat and throw out. If you use shank, remove
from kettle and shred the meat, discarding fat. Return to kettle.
Slice the cooked sausage thinly and add to kettle with potatoes.
Add water to cover all, plus some of the water from the sausage
(to taste--it can be very hot!). If you use fresh kale or collards,
wash well, remove large stem, shred finely. Kale needs to be added
with potatoes and will take approximately an hour or two to cook,
depending on the age of the leaves. Collards cook quicker, in
3/4 to a hour, as do frozen k or c. The Savoy cabbage adds a nice
flavor and texture. SHould be shredded finely and added when the
kale is half cooked. If you use kidney beans instead of split
peas, the can be added at the end of the cooking time.


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