Carolyn Lytle
|
2 tsp |
Crushed Red Pepper |
|
2 tsp |
Salt |
|
1 – 2 Cans |
Kidney Beans |
|
1 ½ Lbs |
Linguica or Chouico |
|
1 |
Medium Onion |
|
2 Bunches |
Kale (or 4 boxes of frozen Kale) |
|
6 |
Potatoes, peeled & diced |
|
1 Head |
Cabbage, shredded (optional) |
|
|
Shank Meat or Chuck Roast (optional) |
1. Pace linguica or chourico (and meat if used), in pot.
2. Add red pepper, onion, & salt, cover w/ water. Bring water to boil, simmer until meat is almost done.
3. Add kale, cabbage & kidney beans to broth. When kale is about half-cooked add potatoes & cook additional 30 minutes.