On Sat, 16 Feb 2013 08:39:52 -0500, jmcquown >
wrote:

> On 1/31/2013 3:42 PM, Jeßus wrote:
> > On Thu, 31 Jan 2013 08:37:08 -0500, Nancy Young
> > > wrote:
> >
> >> On the subject of kale, there's a place I've been meaning to
> >> try for some time now. This guy is known for his incredible
> >> soups. I've heard of his place for years, but I never made the
> >> trip. It's not the easiest parking situation, blah blah, I just
> >> never got around to it.
> >>
> >> Yesterday, I finally made the trip into town, and went in search
> >> of this place. It's down an alley, a real hole in the wall, if there
> >> are three customers in line, it's out the door. I got a 24 ounce
> >> container of Portuguese sausage and kale soup.
> >>
> >> Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
> >> I don't know what he puts in the broth that made it so incredible,
> >> and even the red beans were creamy. Loaded with sausage, kale, beans
> >> and tiny cubes of potatoes.
> >>
> >> Which maybe doesn't sound all that great, but I tell you, I can't think
> >> of a tastier bowl of soup I've had in my life. Too bad I had to split
> >> it. Heh.
> >
> > You might like this recipe Nancy, one of my favourites involving
> > Chorizo and Kale: http://nourishedkitchen.com/caldo-verde/
> >
> It sounds delicious but based on the photo, I'd have at least cut the
> potatoes in half.
>
I've made that recipe (using fresh Spanish chorizo, not cured) and
it's absolutely delicious. Whole fingerlings (which could be cut in
half lengthwise and flipped over to look whole) look good in a
photograph, but what happens in real life is a different story. Most
of us cook with eating it in mind, not taking a food photo, so my
potatoes would be in bite sized pieces that fit neatly on the spoon.

--
Food is an important part of a balanced diet.