• 2 tsp. crushed red pepper
• 2 tsp. salt (if desired)
• 1-2 cans red kidney beans
• 1 1/2 lbs Gaspar’s linguiça or chouriço
• 1 med onion quartered
• 2 bunches of kale chopped or 2 boxes frozen kale
• 6 potatoes peeled and diced
• water to cover approximately 8 cups
• 1/2 small head of cabbage shredded (optional)
• shank meat or chuck roast (optional)

Place linguiça or chouriço (and meat if used), in pot. Add red pepper, onion and salt, cover with water. Bring to boil, then simmer until meat is almost done. Add kale, cabbage and kidney beans to broth. When kale is about half cooked, add potatoes and cook additional 30 minutes. Serves 8