* Exported from MasterCook *
PORTUGUESE CALDO VERDE
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Portuguese Soups/Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Kale OR collard greens
1/3 lb Dry navy beans
1/2 c Olive oil
3 md Onions -- sliced thin
3 qt Chicken stock *
1/2 lb Linguica -- sliced
1/2 lb Potatoes -- peel/grate
Freshly ground black -
Pepper -- to taste
Salt -- to taste
* Either fresh or canned chicken stock.
Place navy beans (or other small white beans) and
water in a bowl and soak overnight. Pour beans into a
colander and drain well.
Remove the large ribs of the kale and slice the
vegetable into very thin strips, as thin as possible.
Place in a bowl of cold water for 1 hour. Drain well.
In a 8-quart soup pot saute the onions in the olive
oil. Add the kale, chicken stock and remaining
ingredients, including the drained beans.
Simmer for 1-1/2 hours, covered.
Salt and pepper to taste before serving.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith
From the 08/12/1992 issue - The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey
{*Prodigy Service ID # JPMD44A} on 07/10/1994
Re-formatted to Meal Master by: Nancy Filbert
(*Prodigy ID# LRCE87A) Oct. 1995
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