Cape Ann Recipes: Kale Soup

large bunch of fresh washed, chopped kale
2 boneless chicken breasts cut in bite sized chunks
a lb. or so of linguica or chorizo cut in chunks
large chopped onion
2-3 large carrots sliced
2 cups small white navy beans (preferably dried and cooked)
couple of tbspns. olive oil
a few chopped garlic cloves
pinch or two of saffron
quart of chicken broth
quart+ of water

Saute the sausage and chicken in oil and garlic until lightly seered on all sides, add the broth
and water. Grind the saffron with a little salt in a mortar and add. Throw in everything else and
simmer it until done.

Lap it up with crusty bread.

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