Provincetown Potluck Hash
This was a last-minute and easy invention for a potluck dinner. It has all the flavors of the local Portuguese kale soup, but it’s easier to eat standing up in a crowd.
5 or 6 linquica or chorizo sausages (I use turkey)
1 big bag defrosted, frozen chopped kale or collard greens, 4 – 5 cups
2 large white or yellow onions, peeled and roughly chopped, 4 – 5 cups
2 cups white rice
2 teaspoons sweet paprika
1 teaspoon chill powder
1/2 cup olive oil
2 teaspoons salt
1 cup grated parmigiano, or more
1 cup bread crumbs
Salt, about 2 teaspoons
Preheat oven to 450. Chop and crumble the sausage roughly, into various size pieces. Heat half of the olive oil in a large sauté pan with a cover and cook the onions over high heat, stirring with salt until they soften and begin to color. Add the paprika and chili powder, and stir it into the oil for a minute. Add the crumbled sausage until it releases some of its oil and is heated through (it’s packaged pre-cooked). Add the rice, and toss to coat with the oil until all of the grains glisten red. Add the greens and toss to combine. Pour in 3 cups boiling water, cover, and when the water boils, reduce heat to a simmer and cook for 18 minutes or so, until the rice is almost done. Meanwhile grate the cheese and toss it with the crumbs in the remaining oil. (I make crumbs with stale French bread, chunked at put into a blender. Or I just chop stale bread if I don’t want fine crumbs.) Turn the rice mixture into an un-greased 9” x 12” Pyrex pan, sprinkle the crumbs and cheese evenly on top, and bake in the oven (or broil) til crisp and bubbly. Serves 12.