|Dip in for more|
|Bowlful of color|
I don't mean to throw shade on my forebears, but my hesitation toward linguiça remains. I like it better with chouriço. Chouriço is also an Iberian pork sausage featuring garlic and paprika, which makes me sound crazy, but I feel that it's spicier and the smaller size offers improved texture.
This dish is actually somewhat similar to my chicken soup recipe from our first post. I consider that instructive: work with what you know. Layering new alterations upon a basic foundation can help you express your creativity.
|Stripping it down|
As with the chicken soup, a heel of Parmigiano Reggiano cheese slipped into your broth as you simmer the ingredients adds hearty, subtle flavor. It deepens the harmony of the other ingredients.
2 tbs. extra virgin olive oil
1 chouriço sausage (Spanish varieties, called chorizo, may be easier to find)
1 large yellow onion, chopped
3 carrots and their greens, chopped
3 ribs of celery and their greens, chopped
6 cloves of garlic, smashed and coarsely chopped
2 quarts good chicken stock, warmed
3-6 sprigs fresh herbs such as thyme, rosemary, sage, parsley
1 bay leaf, crumbled
1 heel of Parmigiano Reggiano cheese (slice off the thick, rindy side from a wedge)
4-6 red-skinned potatoes, washed and chopped
1 15-oz. can red kidney beans, rinsed and drained
1/2 lb fresh kale, washed and chopped
Salt and pepper, to taste
Warm the oil in the bottom of a large, heavy Dutch oven over medium-high heat. Once it sizzles lightly, add the chouriço and saute for one to two minutes, until the fat is just beginning to render out, staining the oil brilliant paprika red and filling the air with spicy garlic fragrance.
When you're ready to serve, shred the kale into bite-sized strips right into the bowls, then ladle the hot soup over them. Allow the bowls to sit for about one minute so that the kale wilts while retaining its color and body, then stir and serve immediately.
As a serving suggestion, I recommend some variation of "The Bread." Yes, it is that simple and, yes, it is that good. My variation exploits the tactical deployment of some Herbes de Provence.
|Is butter a carb?|