French Portuguese Kale Soup | Just A Pinch Recipes
Season Beef Shank with sea salt and freshly ground pepper. Brown on both sides in olive oil. I use an 8 quart size pot. Add peas and water to cover, season with red pepper...
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Cooking tools:
- Dutch oven
- Stockpot
- Chef's knife
- Cutting board
- Measuring cup
- Colander
- Ladle
- Wooden spoon
- Mixing bowl
- Stove
- Spoon
- Kitchen towel
Ingredients
- 1 beef shank
- 1 pound(s) split yellow peas
- 1/2 package(s) linguica
- 1/2 package(s) chourico
- 5 carrots sliced
- 1 medium head savoy cabbage
- 4 box(es) frozen kale chopped
- 5 potatoes peeled and diced
- 2 can(s) kidney beans drained and rinsed
- 1 can(s) garbanzo beans drained and rinsed
- Few pinch(es) hot red pepper flakes
- - sea salt to taste
- - pepper to taste
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