I spotted this vegetable today at the farmer's market. Never having seen it before, my mind immediately jumped to "Invasion of the Body Snatchers" (nice imagery there...). While not quite as menacing, the maxixe, or Brazilian cucumber, is an intriguing vegetable sold by Hmong Family Farms. Eager to try a nice vegetable, one whose appearance is quite enticing, I purchased this bunch to for dinner this weekend.
A little background information: the Maxixe, similar in texture and flavor to a cucumber, is thought to have originated in Africa. It can be eaten raw or cooked and has a slight lemony taste. It is common in Brazil where it is used in soups, salads, and cooked with beef dishes.
I plan to make a salad with heirloom tomatoes, bianca (ivory!)and chocolate bell peppers (!) and perhaps some Kalatama olives and feta cheese. I'll let you know how it tastes/turns out.
Ingredients:
1 lb pork and fennel sausage (linguica)
2 strips bacon, coarsely chopped
2 teaspoons extra virgin olive oil
1 large Vidalia onion, diced
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
2 1/2 cups chicken stock
1 15 oz can cannellini beans
1 28 oz can chopped tomatoes
2 cups kale
Heat up olive oil in a large saute pan over medium high heat. Add linguica and cook about 6 minutes, turning halfway through to brown both sides. Remove from pan and let cool (leave burner on).
Add onion, garlic and bacon chunks to pan. Saute for 5-7 minutes until onion is translucent. Add red pepper flakes and cook 1 additional minute.
Add tomatoes. Let mixture come to a boil, then let cook 5 minutes, stirring occasionally.
Add cannellini beans and chicken broth. When soup comes to a boil, turn down so that it remains at a simmer.
Cook uncovered about 20 minutes, until beans are soft. While cooking, slice sausage into approximately 3/4 inch long chunks.
Add sausage chunks and kale. Cook for about 10-15 minutes until soup has thickened.
Serve with crostini (Slice Italian bread, drizzle with olive oil then grill or cook in toaster oven).
