Portuguese Kale Soup
Collard greens can be substituted for the kale, but doing so will change the flavor somewhat.
INGREDIENTS | SERVES 6
1 pound kale
1 tablespoon extra virgin olive oil
1 large yellow onion, peeled and thinly sliced
½ pound linguica or kielbasa, sliced
4 large potatoes, peeled and diced
4 cups chicken broth
2 15-ounce cans cannellini beans, rinsed and drained
Salt and freshly ground black pepper, to taste
Trim the large ribs from the kale. Slice it into thin strips. Put the kale strips into a bowl of cold water and soak for an hour; drain well.
Add the oil, onions, and linguica or kielbasa to the pressure cooker; stir to combine. Place over medium heat; sauté for 5 minutes or until the onions are soft. Add the potatoes, chicken broth, drained kale, and beans. Lock the lid into place and bring to low pressure; maintain pressure for 8 minutes. Remove from the heat and allow pressure to release naturally for 5 minutes. Quick-release any remaining pressure and remove the lid. Taste for seasoning and add salt and pepper to taste.