Recipe: Caldo Verde (Kale Soup)

CALDO VERDE (KALE SOUP)

lb. dried white beans, soaked in water overnight
6 tbsp. olive oil
3 onions, cut into thin wedges
8 cups boiling water, divided
salt and pepper to taste
3/4 lb. chuck beef, cut into small cubes
10 oz. Mild Linguica (Portuguese sausage) cut into 1/2-inch slices
1 lb. kale

Rinse and drain soaked beans.

Heat oil in a large pot and add onions. Cook until the onions are golden.

Add half the boiling water and salt to taste. Bring mixture to a boil and add beef, linguica and beans. Simmer for 1 hour, skimming the surface to remove any scum.

Remove tough stems from kale and shred finely. Add remaining boiling water and the greens to the pot and simmer for 1 1/2 hours. Taste for seasoning.

Servings: 6