Recipe: Linguica and Kale Stew

The other night the cold crept into our house quickly.  We had been away all day and came home to a chilly house – so I cranked up the heat and started to think quickly about what I could make for dinner that would fill our bellies and warm us up.  My eyes fell upon a package of linguica in my freezer and I knew it would do the trick.  I had a delicious dinner on the table in about 30 minutes!

This isn’t the first time I’ve written about linguica – and won’t be the last.  If you aren’t familiar, linguica is a Portuguese sausage made with smoke cured pork and seasoned with garlic and paprika. It’s rich and a little smokey – which makes it the perfect base for hearty stews and sauces. I grew up in Southeastern Massachusetts which I bet you didn’t know is home to the second highest population of Portuguese-Americans in the United States.  So Portuguese culture is very strong there which means, in addition to many other wonderful things, lots of great Portuguese foods and wines! I always stock up on linguica and alentejo whenever I visit.

If you can’t find linguica at your store you could substitute chorizo, mild italian sausage or garlic sausage. But try if you can to find linguica, it’s worth it! My favorite place from home actually ships, so you could order online! You’ll be grateful you did next time you need a quick meal on a cold night.

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Linguica and Kale Stew
Serves 4-6

1.5 tbsp olive Oil
1 medium Yellow Onion (about 1 cup), diced
1.5lbs Ground Linguica
4 cups Chicken Broth
1 28oz can Diced Tomatoes
3-4 cups Tuscan Kale, stems removed and roughly chopped
Salt and Pepper, to taste

In a dutch oven or large pot, heat olive oil over medium-high heat.

Add onions and saute until soft, about 3 minutes

Add linguica, tomatoes and broth.  Bring to boil, and lower heat to simmer. Cover and simmer for 15-20 minutes.

Stir in kale and cook until wilted, about 3-5 minutes.  Season to taste with salt and pepper.  Ladle into bowls and serve.

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