Grandma Mary's Kale Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 bags chopped tuscan kale or 3 large bunches tuscan kale
1 large + 1 small onion, diced
5 - 6 cloves of garlic, minced
2 tbsp olive oil
1 lb stew meat, cut into bite size pieces
2 Chorizo, cut into bite size pieces
2 Linguicia, cut into bite size pieces
4 boxes of stock (or 16 cups, I use 2 chicken and 2 beef)
1 cup water or red wine (or both)
4 potatoes, peeled and cut into chunks
2 cans of white beans (navy or northern), undrained
1 tsp garlic powder
½ tsp cinnamon
salt and pepper to taste
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Directions: |
Directions:If you're using the kale bunches, carefully wash the kale, chop, and set aside. Add the olive oil to a very large stock pot and brown the onion till translucent. Add the stew meat and sausages and brown thoroughly. Add the garlic, garlic powder, and a little salt and cracked pepper. Add the broth and simmer at medium low heat. Add the kale and bring to a simmer again. If the kale doesn't fit in your pot at once, add it in batches. Add the potatoes and the undrained beans. Add water or wine or both till the kale is just covered in liquid. Add the cinnamon, and season with salt and cracked pepper to taste. Serve with crusty bread. |
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Number Of
Servings: |
Number Of
Servings:10 -12 |
Preparation
Time: |
Preparation
Time:1 - 1/2 hours but it's better the next day |
Personal
Notes: |
Personal
Notes: I use my largest stock pot for this recipe, 16 qt. It's really important to wash the kale really well if using bunches as opposed to bagged. Don't forget to add the cinnamon, it adds a very specific depth of flavor. This soup can be made ahead of time and always tastes better the next day. All the ingredients can be adjusted based on what you have or like. I go heavier on the kale, Grandma Mary always used more meat and never added garlic!
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