Ingredients
2 links linguica sausage
1 tablespoon extra virgin olive oil
2 yellow onions, chopped
5 garlic cloves, minced
4 (15 ounce) cans white beans
1 pinch white pepper
6 cups chicken stock
1 bunch kale
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Premium cold-pressed EVOO — finishing, dipping, raw applications
Seal out syn-propanethial-S-oxide — tear-free onion prep
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chop linguica into rounds. in dutch over or large pot, heat 1 tbsp olive oil and add linguica, cook until linguica begins to golden and the oil begins to turn pink or orange. add chopped onions, saute a few minutes. add garlic, saute 1 minute. add white beans, white pepper, and chicken broth/stock, bring to boil, reduce to medium low, cover and cook 1 to 2 hours. before serving, shred the kale and add to the pot and cook about 15 minutes (longer if you like it more wilted) serve.