Recipe for Azorean Kale and Potato Soup 
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Yield:
8 to 10 servings
Ingredients:
Amount Ingredient
Sopa de Couves"
Serve this soul-warming soup with crusty peasant bread. Spanish chorizo is
available
at Spanish and some Latino markets.
(Makes 8 to 10 servings)
1 lb dried red kidney beans, washed and sorted
12 cup water
1 lb chourico or Spanish chorizo (not Mexican chorizo), cut into
1/4 x inch-thick slices
2 cup torn kale or collard greens leaves, tightly packed
2 lrg boiling potatoes, peeled and cut into 1 inch chunks
Salt
Instructions:
Instructions: Soak beans in 12 cups water in large pot or Dutch oven overnight.

Bring beans and water to boil. Add chorizo. Reduce heat and simmer, covered, until beans are barely tender, 25 to 30 minutes. Stir occasionally to prevent beans from sticking to bottom of pot.

With slotted spoon, remove half the beans, mash them well with back of fork and scrape them back into the pot. Add kale, potatoes, salt to taste and red pepper flakes. Return to simmer and cook until potatoes are tender, about 25 minutes. Soup is best when allowed to stand several hours. Reheat before serving.

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