Recipe Cottage


LOCATION: Recipes >> Soups >> Kale Soup ("My Mom's Recipe")

Print this Recipe    Kale Soup ("My Mom's Recipe")

Note: All quantities are approximate.
This is a rather thick stew-like soup whose flavor improves upon "aging"...

2 pcs. lean beef shank or 1 lb. beef stew or soup meat
1 lb. chourico or linguica sausage
1/2 cup dried split peas, rinsed well,
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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.