Kale and Sausage Soup
The day before you make this dish, soak in cold water:
1.5-2.5 cups dried beans (red beans and navy beans are good in this recipe)
In a clean stockpot, combine the soaked beans (drained of their soaking liquid) with:
1 large ham hock or comparable soup bone, cut into pieces to allow the marrow to escape
3-4 quarts stock
1 quart water (or more if you do not have sufficient stock)
Bring to a boil, then reduce to a simmer, using a slotted spoon or ladle to skim off and discard any scum that rises to the surface. After 1 hour of simmering, add:
0.5 pound dried chorizo sausage, cut into 1/4" slices
1 pound linguiça (or other sausage, cooked or uncooked), cut into 1/4" slices
2 bunches curly kale, center stem removed and discarded, leaves washed and coarsely chopped
Simmer for another hour, then add:
4-5 medium waxy potatoes, peeled and cut into large dice
Red pepper flakes to taste
1-2 T sherry vinegar
S+P to taste
Simmer for at least another hour, adding more stock or water as needed to keep all the ingredients submerged. The longer the soup simmers, the better the flavor; try to simmer the soup for a minimum of five hours.
Before serving, remove the meat from the ham hock and shred it into the soup. Scoop out any marrow left in the bone.
This recipe is adapted from Anthony Bourdain's Appetites: "Portuguese Kale and Sausage Soup"