My husband and father's families come from Portugal where stew is as common as the Sour Dough to a San Franciscan. I have made it a Sunday tradition to always make a batch of my own mix on this portuguese tradition to enjoy throughout the week. Once made, enjoy some that evening or place in the fridge for the following nights, the flavors only get better with time. This is an excellent healthy option, keep in mind the greens really fill you up. Add arugula salad and a great cabernet and you have a great meal for entertaining.
Prep time: 30 minutes
Ingredients:
1 Quart Low Sodium Chicken Stock
2 Cups of Water
Two yellow onions chopped
4 cloves of garlic chopped
Kale (1 -2 bunches depending on other greens) cut in edible pieces
Chard, red, green and/or yellow (1 - 3 bunches, whatever you can fit in the pot) cut in edible pieces
4 large carrots sliced
2 cups of sliced mushrooms
Red Pepper Flakes to taste
Salt and Pepper to taste
1 Teaspoon Chili Garlic Sauce
6 organic chicken sausage links (substitute sliced and grilled pork/ chicken pieces or no meat at all)
Two tablespoons of Extra Virgin Olive Oil
1 teaspoon of soy sauce
Directions:
Heat a large pot on medium heat and add olive oil
Once olive oil is hot, add chopped garlic, onions
Once onions are soft and golden, add leafy greens. Greens will suck down in side based on heat, continue to add greens as room allows in pot
Add mushrooms, carrots and any other vegetable you'd like
Add Chili Garlic Sauce
Once all veggies are tender add Chicken Stock and water
Add a sprinkle of red pepper flakes, salt and pepper and soy sauce
Meanwhile, heat sausage or meat in a frying pan until lightly browned so they are not soft but firm. Once done (about 15 minutes on med - high heat) slice into bite size slices.
Stir in sausage or meat to soup pot, tasting, add more spice as desired. Bring soup to a boil then reduce heat and cover. Let sit for 30 - 45 minutes, the longer it sits the more flavor results.
Arugula Salad:
Arugula
2 Vine Tomatoes sliced
1 Avocado cut into cubes
3 Carrots chopped
1 Yellow Pepper chopped
2 Stalk of Celery chopped
1 Tablespoon of Parmesan
1 Tablespoon of Balsamic
1 Tablespoon of Extra Virgin Olive Oil
Salt/Pepper to taste
Directions: Simply add all the vegetables to a large salad bowl, mix in Balsamic and EVOO with a pinch of salt and pepper to taste and serve.