Ingredients:
1 bunch kale
1/2 head green cabbage
6 -8 cups chicken stock or 6 -8 cups canned reduced-sodium chicken broth
1 lb linguica sausage, sliced 1/4 inch thick
1 lb red potatoes, diced
2 (15 1/4 ounce) cans dark red kidney beans
1 (14 1/2 ounce) cans diced tomatoes
1 medium onions, chopped
3 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 bay leaves
1/8 teaspoon Hungarian paprika
1 -2 tablespoon olive oil
coarse salt
fresh ground black pepper
Directions:
Wash kale under running water.
Strip from tough stem, coarse chop and set aside.
In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
Cook, stirring occasionally until the onion is transparent.
Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
Adjust chicken stock as needed for desired consistency.
Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.
Servings: 10
Time preparation: 20 min.
Time total: 65 min.