© Kale Soup Da Brava
From ChefWayneMichielReis 11 years agoIngredients
- 3 tbsp. crushed red pepper shopping list
- 2 tsp temperos a Minha Mode Special spice Blend shopping list
- 1/2 tsp annatto shopping list
- 1 tsp bay left powder shopping list
- 3 tbsp beef base shopping list
- A can roasted garlic tomato shopping list
- 2 tsp. salt shopping list
- 1 dry red kidney beans shopping list
- 1 dry pinto beans shopping list
- 1 ½ lbs. linguica sliced shopping list
- 1 1/2 chourico sliced shopping list
- 1 lb of Salpicao sliced $ quarted shopping list
- 1 med. onion diced shopping list
- 3 stalks of celery shopping list
- 4 cloves of garlic shopping list
- 4 carrots sliced or diced shopping list
- 2 can garlic roasted tomato shopping list
- 4 diced mandioca deveined of that center cord, and diced shopping list
- 2 bunches of kale (or 2 bags of cleaned and cut kales) shopping list
- 1/2 bag bunches of collar greens /or 1 1/2 bag of cleaned and cut collar greens shopping list
- 6 potatoes, peeled and diced shopping list
- 1 head of cabbage, shredded shopping list
- 2 shank of beef shopping list
- 1 lb corn beef cubed shopping list
- 2 tsp beef base shopping list
How to make it
- InIn a large stock pot, heat the olive oil. When the oil is hot, add the bay leaves, crushed red pepper flakes, and onions, celery $ Sauté the mixture for 4 minutes. Add the garlic and cook for 2 minutes, stirring occasionally. Add to stock pot chorizo,linguica, mandioca, Salpicao, and kale $ collars, cover with water $ can garlic roasted tomato and bring the liquid up to a boil $ lower heat to simmer stir in the essence and season with salt and pepper, to taste. Cook meat until tender. Reduce the heat to a simmer, add the potatoes and cook until the potatoes are fork tender, about 1:30 minutes.
- serve with Sweet Portuguese Bread or Portuguese Pops $ BUTTER...
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