Dee's Kale soup with beef shanks
2 bag(s)fresh kale, chopped
2 largepackages of beef shank center cut
1/2 16oz bag(s)white navy beans
2 cuncle bens white rice
4-6 cchicken stock ( i use better than boulillon)
WATER TO FILL POT 3/4 REST OF THE WAY
How to Make Dee's Kale soup with beef shanks
- Add chicken stock, then rest water to fill large pot about 3/4 way full. I add a little fresh ground black pepper ( optional) but hold off on salt till end cause of chic stock!
- Add meat and lightly boil for 1/2 hr then add beans boil another 1/2 hr stirring often. Add rice and
kale (as much kale as you can fit, it will shrink to a 1/4 its size and don't worry if you can't fit all of it,depends on the size pot your using)
- lower heat to strong simmer and cook for an another 1hr or so,sometimes I let it go even longer, stirring occasionally so rice doesn't stick to the bottom
- I take the bones out and the fat off the meat as much as I can towards the end because I don't like to eat it, but you can leave it on if you like it! ITS DONE WHEN THE MEAT FALLS OFF THE BONE AND THE MARROW IS COOKED OUT. Always salt to taste!