1 small cabbage
1 bunch of kale
1 can red kidney beans
1 lb of Portuguese Chorico, Linguica, or Mexican Chorizo
8-10 potatoes (any white variety)
1 beef bone, for flavor
salt and pepper, to taste

Peel and cube potatoes. Cut the kale into pieces similar to romaine lettuce in Caesar salad. Peel the cabbage and rip each leaf into three to four pieces.

Fill an average size stock pot with water and bring to a boil. Season with salt and pepper. Add the meat bone and chorico, boil for 20-30 minutes. Next add the cabbage, kale, potatoes, and beans. Boil until potatoes, kale, cabbage are cooked. Let rest for an hour. Serve with bread.

Submitted by: R Cardoza