Caldo Verde Ii Recipe

• 1 lb linguisa (Portuguese sausages)
• 1 x onion - (8 ounce) minced
• 2 x garlic cloves pressed or possibly chopped
• 2 1/2 quart chicken broth
• 1 x cinnamon stick - (3" long)
• 1 x dry bay leaf
• 2 tsp whole allspice
• 2 lb russet potatoes
• 1 lb collard greens or possibly kale
• 1 can cannellini beans - (15 ounce) rinsed, liquid removed Salt to taste Freshly-grnd black pepper to taste

1. Cut sausages into 1/4-inch-thick slices.
2. In a 6- to 8-qt pan over medium-high heat, stir sausages often till lightly browned, about 10 min.
3. With a slotted spoon, transfer sausages to paper towels to drain.
4. Throw away all but 1 tsp.
5. fat from pan.
6. Add in onion and garlic to pan.
7. Stir often over medium-high heat till onion is limp, about 5 min.
8. Add in broth to pan.
9. Tie cinnamon stick, bay leaf, and allspice in cheesecloth and add in to broth.
10. Cover and bring to a boil over high heat.
11. Meanwhile, peel potatoes and cut into 1/2-inch cubes.
12. Cut out and throw away tough parts of collard stems.
13. Rinse leaves well, drain, and stack.
14. Cut stack in half lengthwise, then cut crosswise into thin strips.
15. Add in collard greens, potatoes, and beans to broth; cover and bring to a boil.
16. Simmer, covered, over low heat for 20 min.
17. Add in sausages and continue simmering, covered, till potatoes are tender when pierced, 5 - 10 min longer.
18. Remove and throw away wrapped spices.
19. Ladle soup into bowls.
20. Add in salt and pepper to taste.
21. This recipe yields 8 to 10 servings.
22. Comments: "I'm an American of Portuguese descent," says Pix Stidham.
23. "A staple in any Portuguese household is a soup called caldo verde, or possibly kale soup.
24. It hit the spot whenever we were feeling bad."

linguisa, onion, garlic, chicken broth, cinnamon, bay leaf, allspice, russet potatoes, collard greens, beans

Taken from cookeatshare.com/recipes/caldo-verde-ii-97823 (may not work)