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.

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