Prep Time: 30 minutes
Cook Time: 2+ hours, including simmering
2 large bundles fresh Kale (if Kale not available, use Collard Greens)
1 lb. Linguica or Chourico (spicier), the whole link, even if it’s more than 1 lb.
1/2 teaspoon Red Pepper Flakes
2 Onions
4-6 cloves Garlic, choppped
4 Bay Leaves
2lb. Beef Shank, center cut, bone in (in my grocery store they are usually sold in 1lb. packages so I buy 2) OR:
1lb Beef Shank and 1lb. Short Rib
1 small head Cabbage
4-6 Potatoes
16 cups Water
3 tablespoons Better than Bouillon (beef), alternately use 8 cups beef broth, 8 cups water
1/4 cup or one large handful of dry:
*Yellow Split Peas
*Green Split Peas
*Lentils
1-2 cans Red Kidney Beans, drained
Optional:
1/2 cup Pearled Barley.
1/4 cup Lima Beans-even if you think you don't like Lima beans, the take on the flavor of the soup and add a silky texture. Start cooking them with the lentils and peas if using.
Also, some local Portuguese cooks I know add Ditalini or other small Pasta to their Kale soup. Not my preference, but I'll still eat it if it makes up the difference between HAVING some Kale soup, and NOT HAVING some Kale soup :)
In a medium stockpot, cover the dry lentils and peas with water and boil for about 35-45 minutes. Watch carefully, and add more water if necessary. Beans/Peas will not be fully cooked and will look like they are in a bath of muddy water. This starchy deliciousness is exactly what we're after to thicken and flavor the soup. Dump the whole affair into the building soup.
Into an ultra huge stock pot, add 16 cups of water over high heat. Add the beef shanks, bouillon, pepper flakes and bay leaves. While this is coming to a boil, chop the kale. I find it easiest to lay the whole bundle on the board, and slice across the width from the leafy end about 1/2 inch at a time. When you get down to the thick stalks, tear off the remaining kale and discard stalks. Dump this huge mass of Kale right on top of the boiling broth and cover, letting it wilt for about 10 minutes.
While the kale is wilting, chop onion, garlic, cabbage, and potatoes, and slice linguica. Add onions, garlic, cabbage, and linguica to the building soup, and give it a good stir. About this time the beans should be done, add them. Set the heat to a moderate simmer, on my stove this is on the lowish setting.
Add potatoes and barley, if using. Let it simmer, stirring at your whim, for about 1.5-2 hours. **If you like a firmer potato, hold off and add them closer to serving time.
Remove the beef shanks. If the meat has separated from the center bone, use a pair of kitchen tongs to hunt down the bones. Let them cool, then shred the meat from the bone and fatty gristle and add back to the pot.
About 30 minutes before serving, add drained cans of beans. Heat thoroughly and serve.
This makes a HUGE pot of soup. It freezes well, and is even better the next day or 2. Invite alot of family and friends over when you’re making this one! Cut the recipe in half easily if you’re serving a small crowd. Grab some fresh Portuguese bread from the bakery for dipping in the soup. Yummy :)
A little food for thought: I have been known to sear the Beef ribs and shanks in Portuguese olive oil before adding them to the soup. I find it imparts a "beefier" flavor, but the real star here is the Linguica/Chourico. I also tried searing the cut Linguica/Chourico a couple of times with the chopped garlic and I didn't find it made much of a difference. **Potatoes are another versatile ingredient. You can add them and simmer for awhile which causes alot of them to disintegrate into the soup and become a kind of thickener/flavor-er. If you prefer a firmer potato, add them 20 or so minutes before serving.
Submitted By: Nichole Perry, EMT-Paramedic
Massachusetts, USA
