*  Exported from  MasterCook  *

                          PORTUGUESE CALDO VERDE

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Portuguese                       Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Kale OR collard greens
     1/3   lb           Dry navy beans
     1/2   c            Olive oil
   3       md           Onions -- sliced thin
   3       qt           Chicken stock *
     1/2   lb           Linguica -- sliced
     1/2   lb           Potatoes -- peel/grate
                        Freshly ground black -
                        Pepper -- to taste
                        Salt -- to taste

  * Either fresh or canned chicken stock.
  
     Place navy beans (or other small white beans) and
  water in a bowl and soak overnight.  Pour beans into a
  colander and drain well.
     Remove the large ribs of the kale and slice the
  vegetable into very thin strips, as thin as possible.
  Place in a bowl of cold water for 1 hour. Drain well.
     In a 8-quart soup pot saute the onions in the olive
  oil.  Add the kale, chicken stock and remaining
  ingredients, including the drained beans.
     Simmer for 1-1/2 hours, covered.
     Salt and pepper to taste before serving.
  
     Recipe Source: THE FRUGAL GOURMET by Jeff Smith
  From the 08/12/1992 issue - The Springfield Union-News
  
    Formatted for MasterCook II by:  Joe Comiskey
  {*Prodigy Service ID # JPMD44A}  on 07/10/1994
  
  Re-formatted to Meal Master by:  Nancy Filbert
  (*Prodigy ID# LRCE87A) Oct. 1995
 


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