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• 2 T. oil

• 1 smoked ham hock

• Salt and pepper

• ½ # linguica, cut into medallions

• 1 bunch of green onions, bottom part only, tied in a small bundle around a red fresno chile (will explain)

• 1 onion, julienned

• 7 cloves garlic, smashed

• ½ C. white wine

• 6 C. chicken stock

• 1 15 oz can chickpeas, drained, not rinsed, aquafaba reserved

• 3 waxy potatoes, such as Yukon gold, small diced

• 1 bunch of lacinato kale, chopped

• 2-3 T. sherry, or apple cider vinegar

• Crushed Red Pepper, optional

• Crusty Bread for serving


1. In a large dutch oven, heat the oil over medium high heat. Add the smoked hocks, season with salt and pepper, and brown on both sides; remove from pan and set aside.

2. Next add the linguica – working in batches if needed, and brown both sides. When the sausage is browned, remove from the pan and placed with the hocks.

3. If a little bit more oil is needed, add 1 T. Char the green onion on all sides as well as possible and set aside with the other 2 browned meats.

4. If a little bit more oil is needed add 1-2 T. Add the onion and garlic, season with salt and pepper and cook until fragrant and the onions have begun to pick up some color.

5. Deglaze the pan with the white wine, and when the raw alcohol flavor cooks out, add the chicken stock, chickpeas, the browned hocks, browned sausage (and any juice that may have leeched out), and green onion bundle. Bring to a boil, then reduce the heat to simmer. Add the potatoes and simmer until the potatoes are tender.

6. Add the kale to the pot and cook until the kale is tender. Add the vinegar and let simmer for an addition 1-2 minutes. Check for a final seasoning of salt and pepper. Add crushed red pepper if more heat is preferred. * To thicken the soup slightly, stir in 1-2 tablespoons of the reserved aquafaba.

7. Remove the ham hock and the green onion bundle before serving. Serve with crusty bread.