I hope everyone is having a great week so far! Here in NY, it’s finally feeling like spring, and I celebrated it in such a wonderful way today. At work, we had a Spring Outing, and we spent it at the New York Botanical Garden. It was so beautiful, peaceful, and exactly what I needed after such a long winter. Below are a few photos from the day.
The recipe this week is from Tia Gorette, and it’s Kale Soup. It’s hearty and easy to make! Enjoy! 🙂
Hope everyone has a great week!
Yields: 6-8 servings
1/2 pound beef shin/shank with bone
1 teaspoon salt, and to taste
2 bay leaves
12 cups water
1 small yellow onion, chopped fine
1 garlic clove, minced
1/2 pound linguiça or chorizo sausage, sliced
1 15.5-ounce can red kidney beans
2 potatoes, peeled and chopped into small cubes
1/4 teaspoon red pepper flakes
1/2 pound kale, rinsed, trimmed off center of rib and chopped into 1-2 inch pieces
4 tablespoons olive oil
pepper, to taste
1) In a large pot or Dutch Oven, add beef shin/shank with salt and bay leaves, and pour in water. Bring to a boil and then reduce heat to medium-low and simmer for approximately 1 hour. Towards the last 20 minutes, add onion and garlic. Continue to simmer, and occasionally skim the broth for any fat that surfaces to the top from the beef.
2) Add the sausage, beans, potatoes, and red pepper flakes. Continue to simmer on medium-low heat and cook for approximately 20 minutes or until the potatoes are cooked.
3) Add kale and olive oil to the pot and stir together. Simmer for another 15-20 minutes until kale is tender. Remove bay leaves and meat shin/shank from the pot, and remove any fat and meat from the bone. Cut meat into small pieces and place back into the pot. Cook for another five minutes, and ready to serve. Add salt and pepper to taste.