Brazi Bites
Gather around the table. This authentic Brazilian soup from Chef Denise is about to fill your bowls and home with mouthwatering tastes and aromas. Flavors from spiced sausage, and veggies combine...
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Cooking tools:
- Pressure cooker
- Fine-mesh sieve
- Microwave
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Peeler
- Airtight container
Ingredients
- 3/4 cup of stone-ground yellow grits (NOTE: Do not use quick-cooking or Instant grits)
- Enough water to cover (about 2 inches above)
- 2 T vegetable oil
- 1 lb baby back ribs, membrane removed and ribs separated
- 1/2 lb sausage, cut into rounds (Brazilian linguiça calabresa, Italian spicy Calabrese sausage, or Andouille sausage)
- 1 medium yellow onion, small diced
- 4 garlic cloves, minced
- 1 T salt
- 2 t sweet paprika
- 1 1/2 t ground black pepper
- 1 t ground turmeric
- 1/2 t cumin
- 1/8 t dried oregano
- 1/8 t dried parsley
- 1/8 t dried basil
- 8 oz collard greens, shredded or thinly sliced
- 2 medium tomatoes, small diced
- 1 green bell pepper, de-seeded and small diced
- 2 medium Yukon Gold potatoes, cut into medium cubes
- 1 medium carrot, peeled and sliced
- 5 cups low sodium chicken or vegetable broth
- 1/4 cup chopped fresh parsley and green onion mix (or 2 tbsp of each herb)
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