Potugese Kale Soup (Caldo Verde)

1. 1

   1. Place the beans in a 3-quart saucepan and add water to cover them by 1/2 inch. Bring to boil, cook uncovered for 3 minutes, then cover and let stand overnight.

2. 2

   2. The next day, brown the ham hock and the sausgae in a skillet, then add them to the beans and water along with peas,salt, and kale. Bring to a boil, reduce the heat to low and simmer, covered, for 2 hours, adding more water if the soup seems to be getting too thick. Pull the meat from the ham hock bone and return the meat to the pot. Add the potatoe and cabbage and simmer covered for 30 more minutes or more, until the potatoes and cabbage are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.