Summer in San Francisco means the perfect time for Portuguese Stew...

While it may be summer in virtually every other zip code in the US other than my foggy little corner of San Francisco, it's still a fun time to practice your stew in time for the Fall (ironically when summer finally arrives to our great city). 

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.