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Showing 1-3 of 3
on October 13, 2013
I have been making Kale soup for 56 years for my family and friends. I still use dried fava beans when available, and always beef shank bones for the broth which I simmer for about 1 /2 hour before adding other ingredients. This has been served at many a tail gate party before a foot ball game or when the boys were ice fishing...along with Portuguese rolls. .people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 24, 2011
Really good recipe! The first time I ever had kale soup was at a little restaurant in Cape Cod and I loved it! Very hardy soup with the eans and potatoes, and the sausage gives it that spicy kick ! The kale reminds me alot of cabbage when its cooking. Perfect on a cold day !people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 10, 2006
Dear Nana Lee: THANK YOU! THANK YOU for this outstanding recipe. I have never cooked kale or portuguese sausage before. What a fabulous introduction. You are right about watching the salt. Next time I will eliminate salt. I cannot wait for my husband to taste this. I am so happy I found this recipe at the beginning of the autumn season. Elaine Cape Codpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (524 g)
Servings Per Recipe: 8
The following items or measurements are not included: