Portuguese Kale Soup, Zinnia Café Style
If you have around 1 hour and 45 minutes to spend in the kitchen, Portuguese Kale Soup, Zinnia Café Style might be an outstanding gluten free recipe to try. This recipe makes 12 servings with 358 calories, 23g of protein, and 16g of fat each. For $1.47 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 23 people found this recipe to be yummy and satisfying. It is brought to you by Leites Culinaria. It works well as a soup. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up canned red kidney beans, garlic cloves, beef broth, and a few other things to make it today. With a spoonacular score of 76%, this dish is solid. If you like this recipe, you might also like recipes such as Portuguese Kale Soup, Portuguese Kale Soup, and Portuguese Kale Soup.
Servings: 12
Preparation duration: 60 minutes
Cooking duration: 45 minutes
Ingredients:
1 pound beef oxtails, cut into several pieces
1 pound beef stew meat, cut into 1 inch cubes
32 ounces homemade beef stock of commercial beef broth
1 15-ounce can red kidney beans, don't drain
1 15-ounce can small white beans, don't drain
4 celery ribs, diced
1 bunch fresh curly or flat-leaf kale
4 garlic cloves, minced
2 tablespoons honey
3 tablespoons olive oil
3 large white or yellow potatoes, peeled and cut into 1-inch cubes
Sea salt and fresh ground black pepper
1 medium sweet onion, diced
3 tablespoons unsalted butter
1 pound linguiça, cut into 1/4-inch slices
Equipment:
pot
slotted spoon
bowl
Cooking instruction summary:
1. In a 8- or 10-quart soup pot, heat the oil and butter over medium heat until it shimmers. Add the onion and celery and saute, stirring often, until the vegetables are softened, about 7 minutes. Add the garlic and cook 2 minutes more.2. Transfer the vegetables with a slotted spoon to a plate and raise the heat under the pot to medium high. Working in several batches, add the oxtail, stew meat, and linguiça and sear the meats on all sides until nicely browned. Add the vegetables back to the pot, pour in the beef broth, bring to a boil, and then turn the heat down to low and simmer gently, covered, for 30 minutes.3. Meanwhile, wash the kale, discarding the thick stems, and finely chop the leaves. Set aside.4. Skim any accumulated fat from top of the simmering soup and transfer the oxtails to a plate to cool.5. Add the potatoes and the beans and their liquid to the pot and simmer until the potatoes are tender, about 15 minutes. When the oxtails are cool, pull the meat from the bone, chopping if needed, and add it back to soup along with the kale and cook for 5 minutes.6. Drizzle in the honey, season with sea salt and pepper to taste, and serve in big, homey bowls.
Step by step:
1. In a 8- or 10-quart soup pot, heat the oil and butter over medium heat until it shimmers.
2. Add the onion and celery and saute, stirring often, until the vegetables are softened, about 7 minutes.
3. Add the garlic and cook 2 minutes more.
4. Transfer the vegetables with a slotted spoon to a plate and raise the heat under the pot to medium high. Working in several batches, add the oxtail, stew meat, and linguiça and sear the meats on all sides until nicely browned.
5. Add the vegetables back to the pot, pour in the beef broth, bring to a boil, and then turn the heat down to low and simmer gently, covered, for 30 minutes.
6. Meanwhile, wash the kale, discarding the thick stems, and finely chop the leaves. Set aside.
7. Skim any accumulated fat from top of the simmering soup and transfer the oxtails to a plate to cool.
8. Add the potatoes and the beans and their liquid to the pot and simmer until the potatoes are tender, about 15 minutes. When the oxtails are cool, pull the meat from the bone, chopping if needed, and add it back to soup along with the kale and cook for 5 minutes.
9. Drizzle in the honey, season with sea salt and pepper to taste, and serve in big, homey bowls.
Nutrition Information:
covered percent of daily need
