Recipe from Colleen Smith of Boston, Mass.
1 c olive oil
2 onions, diced
6 cloves garlic, minced
1 c stewed tomatoes, roughly chopped
3 potatoes, diced
1 cup cooked kidney beans
2 heads rinsed kale, roughly chopped
2 lb Linguica sausage, chopped
1 gal chicken stock
Paprika, to taste
Salt, to taste
2 Tbsp mild chili powder
2 tsp red pepper flakes
1 bunch Italian parsley chopped
1. Heat olive oil in a large heavy bottom pot. Add the onions, garlic, linguica, tomatoes and kale.
2. Stir over medium high heat for 5 minutes. Add the red pepper flakes and chicken stock and bring to a simmer.
3. Add the kidney beans and potatoes and simmer until the potatoes are fully cooked. Season with salt and paprika to desired flavor. Remove from heat and stir in the Italian parsley for garnish.
Yield: 8 Servings