Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
One of the things I love most about food and cuisine is how much there is to discover. I'm always especially pleased to 'discover' a food that seems like it has been long enjoyed by nearly everyone but me. One such 'discovery' is Portuguese Green Soup.
Celiac.com 01/28/2014 - One of the things I love most about food and cuisine is how much there is to discover. I'm always especially pleased to 'discover' a food that seems like it has been long enjoyed by nearly everyone but me. One such 'discovery' is Portuguese Green Soup.
I had a delightful version of this soup a while back, and it really stuck in my mind. This soup is perfect for a cold night.
1 quart cold water
1 quart chicken broth
10 small potatoes, peeled and thinly sliced
6 ounces linguica or chorizo sausage, thinly sliced
4 tablespoons olive oil, divided
1 pound kale, rinsed and julienned
1 medium onion, chopped
3 cloves garlic, minced
3-4 medium shallots minced
2½ teaspoons salt
ground black pepper to taste
1 can hominy (optional)
In a large stock pot over medium heat, sauté onion, shallots and garlic in 3 tablespoons olive oil for 3 minutes.
Stir in potatoes and cook, stirring constantly, 3 minutes more.
Pour in water and chicken broth.
Boil gently for 20 minutes, until potatoes are mushy.
Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
Mash potatoes, and stir the sausage, salt and pepper into the soup.
Cover and simmer on medium heat for 5 minutes.
About 5 to 10 minutes before serving, stir kale into soup. Add hominy as desired.
Simmer, 5 minutes, until kale is tender and bright green. Stir in the remaining tablespoon of olive oil and serve at once.
Serve with toasted gluten-free bread and butter.