Portuguese Kale Soup With Linguisa

Faldo verde (Green Soup), the national soup of Portugal, also happens to be among the great regional dishes of southeastern New England where it’s also known as “Portuguese soup.” We enjoy this dish during warm summer nights or cold winter days.

Ingredients

  • 2/3 pound kale or collard greens, well washed and drained
  • 3/4 pound pound Portuguese linguisa or chourico sausage links (slice & quartered).
  • 1/3 cup olive oil
  • 2 large onions, finely chopped
  • 3 large garlic cloves, minced
  • 1 pound Red or Yukon Gold potatoes, peeled, halved, quartered and diced (1 inch)
  • 6 cups water or chicken stock
  • 1 can Red Kidney Beans (drained)
  • Sea salt and pepper to taste
  • 1 teaspoon hot dry red pepper flacks or more to taste (optional)

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Comb Honey

Have you ever tasted Comb Honey?

Comb Honey is a delicious way to enjoy your organic honey. It adds a new dimension to your honey experience by adding a familiar taste to a new texture!

Here’s Some Food Network Ideas

  • Place a chunk of honeycomb over a bowl of warm oatmeal, pancakes or waffles.
  • Slather a baguette with Brie, then top with chunks of honeycomb.
  • Add a few small chunks of honeycomb to an otherwise conventional grilled ham and cheese.
  • Make a salad of arugula, grilled chicken and slivered almonds. Top with crumbled soft goat cheese and small chunks of honeycomb.
  • Make a ragingly spicy chili, then serve each bowl with a chunk of honeycomb and a blob of sour cream in the center. The honeycomb will slowly melt into the chili, working with the sour cream to tame the heat ever so slightly.
  • Top thick slabs of angel food cake with whipped cream, then top that with a chunk of honeycomb.

Of course, while comb honey is fun to crunch there are a few considerations you should note. If you have braces, crowns or veneers there’s a good chance the wax may stick to your teeth. So brush after this meal, your dentist will thank you =)

 

Honey Comb Collage