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Home » Spanish » Azorean Linguica Stew

Azorean Linguica Stew

By Hank Shaw on April 17, 2011, Updated June 23, 2020 - 10 Comments

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5 from 3 votes
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Portuguese linguica stew recipe in a bowl
Photo by Holly A. Heyser

Smoked linguica sausage. Tender, creamy white beans. Portuguese cabbage, sliced so thin it’s like a spider web in your bowl. This is what you do with your homemade linguica, especially if you happen to have wild boar linguica, as I did.

There are a lot of versions of the famous Portuguese soup caldo verde, and this one is inspired by a recipe from the Azores I found in my friend David Leite’s cookbook The New Portuguese Table. It’s a peasant stew, really. Heavy on beans (or potatoes, in most versions) and heavy on the cabbage, most versions skimp on the linguica and don’t use stock or broth — water is all.

I like that. I like the clarity of flavor you get with water, and with a stew that doesn’t have 50 ingredients in it. Sometimes, simple is better.

Portuguese linguica stew recipe
Print Recipe
5 from 3 votes

Portuguese Linguica Stew

This stew comes together pretty fast, all things considered. If you use canned white beans, you can make it in 45 minutes -- and this is easy enough to make on a weeknight. Try to find real Portuguese sausage for this, whether it's linguica or chourico. A Spanish chorizo or longaniza would be good, but not a Mexican chorizo -- the spices are very different. In a pinch you can use hot Italian sausage. And chances are you've never even heard of Portuguese cabbage. I have never seen it in markets; I love it so much, I grow it myself. Thankfully, regular ole' collard greens are a great substitute. If you can't find collards, I'd use Italian black kale or a dark savoy cabbage. Chard will do as a last resort.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: Portuguese
Servings: 6 people
Calories: 424kcal
Author: Hank Shaw

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 5 cloves of garlic chopped
  • 1/2 cup white wine
  • 2 bay leaves
  • 1 teaspoon red pepper flakes
  • 1 pound linguica sausage, cut into large pieces
  • 6 cups water
  • Salt
  • 1/2 pound collard greens, stems removed and sliced very thin
  • 1 15- ounce can cannellini beans or other white beans
  • Ground black pepper

Instructions

  • Rinse the beans out thoroughly and set aside.
  • Heat the olive oil in a large pot over medium-high heat and saute the onions, stirring occasionally, until they just begin to brown, about 5 minutes. Add the garlic and cook for another minute.
  • Add the white wine and cook this down by half.
  • Add the bay leaves, red pepper flakes and water. Stir well and bring to a simmer. Add salt to taste. Cover, turn the heat to medium-low and simmer gently for 30 minutes.
  • Uncover the pot and add the sausage, beans and collard greens. Cook for another 10 minutes. Serve with ground black pepper.

Notes

This stew will keep in the fridge for a week. 

Nutrition

Calories: 424kcal | Carbohydrates: 21g | Protein: 22g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 706mg | Potassium: 703mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2027IU | Vitamin C: 16mg | Calcium: 170mg | Iron: 4mg
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Filed Under: Charcuterie, Recipe, Spanish, Wild Game

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for Victoria BrighamVictoria Brigham says

    June 30, 2019 at 1:56 pm

    I grew up on Cape Cod, surrounded by many Azoreans (including my eldest’s great-grandmother, who arrived in New Bedford at the age of 15, and lived past 100), and we called this kale soup, and made it with common curly kale, kidney or red beans, *and* potatoes. There is no substitute for linguica in this dish. I live in Tucson, now, where it is hard to come by. Gonna try making some linguica first, and then maybe some kale soup.

    Reply
  2. Avatar for EduardoEduardo says

    May 13, 2017 at 8:31 pm

    All types and combinations of Portuguese-style stews combining sausages, bacon, ham, or other cured pork meats with vegetables and beans (red, white, large or small, preferably fresh, or dried and soaked overnight – these are always better than canned beans) freeze perfectly and are very good after thawing, as do most “day-after” dishes. You can also try stewing the same type of meats with broad beans (fresh or frozen), using lettuce in the stew or as a side salad (no other extra vegetables in this case). The broad bean stew is also much quicker to cook. Along wit the onion-garlic-parsley base of all these stews, the broad bean combination is particularly good when fresh coriander is liberally added to the base, and generously sprinkled, chopped, on top of the stew.

    Reply
  3. Avatar for --barker--barker says

    May 27, 2015 at 12:24 am

    Did this tonight with what I had: potatoes instead of beans, kielbasa instead of linguica, white vermouth instead of white wine, and a shit-ton of kale (the garden went crazy because of an early summer in Seattle) instead of collard greens.
    Verdict: Good, but needed more spice to balance out the heartier greens; will add red pepper flakes as I reheat the other portions. Will also update if the kale does not hold up in the fridge (concerned that it will not keep as well, flavor-wise).

    Reply
  4. Avatar for ThermoRazThermoRaz says

    February 5, 2013 at 6:04 am

    I have to thank you for the efforts you have put in
    penning this site. I’m hoping to see the same high-grade content by you in the future as well. In fact, your creative writing abilities has encouraged me to get my very own website now 😉

    Reply
  5. Avatar for JillJill says

    January 10, 2013 at 9:21 pm

    Made this with chard from the back yard and asparagus. Added Piri Piri sauce after serving which made it excellent.

    Reply
  6. Avatar for SusanSusan says

    June 29, 2011 at 7:00 am

    A belated thanks for the shout-out, Hank. Your version looks tops, even though I do opt these days for non-meat meals. Yeah, sometimes I miss sausage. ; )

    Best wishes on the launch of your new book.

    Reply
  7. Avatar for RussellRussell says

    April 21, 2011 at 9:04 am

    On the same wavelength! My over-wintered collards are bolting and it’s time to finish them off. Picked up some Linguica and a ham hock, using potatoes instead of beans, and I’ll be using some ramp whites instead of garlic.

    Reply
  8. Avatar for deana@lostpastremembereddeana@lostpastremembered says

    April 21, 2011 at 4:46 am

    Congrats on the NYT mention today… Sifton was taking a page from your book about unusual birds. Great soup… love linguica.

    Reply
  9. Avatar for KYLE MENDESKYLE MENDES says

    April 19, 2011 at 6:30 pm

    That looks great. It also looks like a traditional Portuguese bean soup. The Portuguese bean soup in Hawaii is like this but with some tomato base and we use kidney beans. Being Portuguese, I’m shocked to see a blog posting about mainland Portuguese food seen as it’s not common outside of the Northeast US.

    And that Linguica looks awesome. Going to have to make that soon.

    Reply

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Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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