Thanks to farm volunteer Anna Stange for sharing this recipe. Anna says: “…the basic recipe [is] from The Frugal Gourmet: Our Immigrant Ancestors cookbook. I used the cooking water from beets for chicken broth, no meat, canned beans in place of dried beans, and garlic scapes in place of onions. I [also] used radish, turnip, chard, beet and kale greens for the kale. It turned out quite good. Last year, I used bits of chicken from the chickens I bought at the farm in place of the sausage.”
1/2 cup olive oil
3 medium yellow onions, peeled and thinly sliced
1 pound kale or collard greens, cut thinly, no ribs
1/3 pound dried beans, soaked overnight and drained
3 quarts chicken stock
1/2 pound linguica or kielbasa
1/2 pound potatoes, peeled, grated
salt & black pepper to taste
In a large soup pot, sauté onions in olive oil. Add everything else and simmer for 1 1/2 hours.
Thanks Anna!
