Portuguese: Sopa de Couves - Kale Soup

Serves 8 to 10 in 3 hours
Posted by Ana Patuleia Ortins

Salpicao is trhe Portuguese equivalent of the better known
Spanish chorizo - the Spanish sausage which is spicy and has a
strong red color from paprika and hot peppers.

1 pound (450gr) dried red kidney beans soaked
overnight in water to cover by 2 inches (5 cm)
3 pounds (1.35 kg) beef shin bone or lamb
shanks,trimmed of excess fat
1 medium onion, coarsely chopped
1 bay leaf
3 quarts (2.8 liter) water
1 1/2 cups (120 gr) yellow turnip, cut in 1-inch (2.5 cm) cubes)
3/4 pound (350 gr) chourico or salpicao sausage
3 medium Main, Red Bliss or new potatoes, peeled and cut into
1-inch (2.5 cm) cubes
1 or 2 carrots, peeled and cut into 1/4-inch (0.6cm) rounds
1/4 teaspoon crushed dried chili pepper
1/4 cup small pasta, like elbows
1 bunch(1-1/2 pounds) (675 gr) fresh collard greens,rinsed trimmed
of center rib and torn into 1-
to 2- inch (2.5 to 5 cm) pieces
1/4 cup (60 ml) olive oil
1 tablespoon coarse kosher salt
1/4 teaspoon ground black pepper

Drain and rinse the beans. Place the beans, onions garlic and bay leaf
together with the shin bone in to a large soup pot. Pour in about 3 quarts
of water or enough to cover the beef shin by 1-inch. Cover, bring to a
boil. Reduce the heat to medium-low. Simmer the beef and beans while
occasionally skimming any impurities from the broth, about 1 1/2 hours.
When the beans are very tender, remove about 1 cup to a small dish and
mash them with a fork, adding some of the broth. Return the mashed beans
to the pot. (You can also mash all the beans through a foodmill if you do
not like the texture of whole beans or bean skins. Add the turnip if using
and simmer for 20 minutes. If you are using salpicao sausage, remove any
clips clamped on the end of the casing. Add the sausages with the
potatoes, carrots and crushed red pepper. Continue to simmer until the
vegetabes are almost cooked, about 20 minutes. Throw in the pasta, kale,
olive oil, salt and pepper. Simmer for 15 minutes. Soup is ready when the
pasta is done and the kale is tender. Remove all the meat and sausages
from the pot. Trim away and discard any gristle, fat and bone. Cut the
meat and sausages in to pieces. For the salpicao, remove and discard the
casing before cutting into pieces. Return the meat to the pot or on the
side as a separate course. Serve the soup with lots of crusty bread

Bon proveito,

Stef
http://www.theskinnycook.com

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