Recipe - Portuguese Caldo Verde

1 pound Kale or collard greens
1/3 pound Dry navy beans
One half cup Olive oil
3 md Onions; cut or sliced up thin
3 qt Chicken stock; fresh or
canned
One half pound Linguica; cut or sliced up
One half pound Potatoes; peeled and grated
Freshlyground black pepper;
to taste
Salt; to taste

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 vege table into very thin strips, as thin as
possible. Place in a bowl of cold water for 1 hour. Drain well. In a
8quart soup pot saute the onions in the olive oil. Add the kale, chicken
stock and remaining ingredients, including the drained beans. Simmer for
1One half 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 UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

07/10/1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.