Potugese Kale Soup (Caldo Verde)

• 2/3 cup dry white cannelli beans
• 1 smoked ham hock
• 1/2 pound chorizo sausage, removed from its casing
• 2/3 cups dried split peas
• 1 tsp. salt
• 6 cups deribbed and finely shredded kale leaves
• 2 cups peeled and chopped potatoes
• 2 cups finely chopped head cabbage

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. 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.

dry white cannelli beans, hock, sausage, peas, salt, kale leaves, potatoes, head cabbage

Taken from www.epicurious.com/recipes/member/views/potugese-kale-soup-caldo-verde-50020101 (may not work)