A bookseller colleague sent me an heirloom recipe many moons ago when we were chatting about our mutual love of cooking. She has a neighbor, a certain Mrs. Lewis, a native of the Azores, who was 102 years old and still cooking up wonderful things in her kitchen at the time my buddy sent on her recipe for Kale Soup. I like to think Mrs. Lewis is now 103 and still stirring up pots of this wonderful soup, which is a traditional favorite in Portugal and the Azores, an Atlantic chain of islands 900 miles west of Lisbon and a Portuguese Autonomous Region.
My hardy kale plants soldier on in the Crispy garden even under the snow and after enduring several bouts of freezing and thawing along the temperature scale. Kale is a super vegetable in terms of nutrition too. Kale is high in many great vitamins and nutrients, including betacarotene, Vitamins C and K, lutein and calcium, and it makes a hearty soup for these chilly days of deep winter in upstate New York.
I am reproducing this treasure of a recipe below verbatim, (**funny typos and all, you'll see) and will just note that in deference to my Crispy spouse, Dan, who eschews meat, I substituted 1 (12 oz.) package of Melissa's meatless soy chorizo, removed from its inedible casing, for the linguica sausage called for by Mrs. Lewis.
Mrs. Lewis' Kale Soup
4-6 cups water (depends on how many you're severing**)
1/2 cup chopped up onion
1 clove garlic
1 potato small
1/2 cup thin slice linguica
2 cups kale chopped
Salt to taste
Bring water, onion, garlic, salt and linguica to boil. Add greens and potato, cook until tender. Serve with bread. If you don't have linguica you can use salt pork and if you don't have meat use red beans.
This hearty recipe is my contribution to this week's edition of Weekend Herb Blogging. Weekend Herb Blogging is a weekly event that was started by Kalyn's Kitchen and has been organized by Cook (Almost) Anything At Least Once for the last year or so.
I am happy to report that I the host of WHB #218 this week and will be happy to accept recipes featuring plant ingredients (herbs, vegetables, fruits, seeds, stems, flowers, etc.) until Sunday, Jan. 31, 2010. Entries must be submitted by:
* 5 pm Sunday - New York City Time (EST)
* 3pm Sunday - Utah Time
* 10pm Sunday - London Time
* 11pm Sunday - Rome Time
* 9am Monday - Melbourne (Aus) DS Time.
Your post can be informative, spotlight a particular ingredient and/or include a recipe where your chosen ingredient is one of the primary ingredients in the recipe. WHB posts must be written specifically for this blog event and may not be cross-posted in other events.
If you have a great veggie recipe to share this week, please send your posts to oldsaratogabooks AT gmail DOT com with WHB#218 in the subject line and the following details:
Your name Your Blog/URL
Your Post URL
Attach a Photo: 250px wide
Looking forward to seeing what's cookin' in your kitchen this week. I've already had several cool WHB submissions and can't wait for more to include in the roundup.