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Portugese Kale Stew
Submitted by member Judy DiBenedetto, Anchor Run Farm member
1 lb. potatoes, quartered
1 large onion, chopped
½ cup roasted red peppers, chopped
1 can garbanzo beans, drained
1/2 teaspoon crushed red pepper flakes(optional)
3 cloves garlic, chopped
1 large bunch kale, stemmed and chopped
1/2 lb dry chorizo or keilbasa - optional
1 28 oz. can diced tomatoes
Place ingredients up to chorizo or kielbasa in large casserole dish. Season with salt, pepper, and two teaspoons paprika. Toss with 1/4 cup extra virgin olive oil to coat well.
Pour the can of diced tomatoes over vegetables.
At this point, you can put thick slices of dry chorizo or kielbasa on top, if desired.
Cover and roast 1 hour at 400 degrees. If you add the meat, uncover and bake for 15 minutes more to crisp up the sausage.