Portuguese Kale Soup
For variety, feel free to substitute ½ pound of cabbage for half the kale, and 1 cup dry, red kidney beans (soaked overnight) for half the sausage.
SERVES 6–8
INGREDIENTS
- 1 pound kale
- 1 pound small red potatoes
- 1 cup chopped onions
- ½ cup chopped carrots
- 3 pounds tomatoes
- 2 cloves garlic
- 1 pound chorizo sausage
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 8 cups Basic Chicken Broth
- Salt and pepper
Strip the kale leaves off their stems and cut diagonally into wide slices. Dice the potatoes. Chop the onions and carrots. Peel, seed, and chop the tomatoes. Mince the garlic. Prick the sausage and boil it in water for 5 to 10 minutes to release the fat; drain and cut it into ½-inch slices.
In a soup pot, heat the oil and butter together. Sauté the onions, carrots, and garlic for 3 to 5 minutes on medium heat. Add the broth and potatoes, bring to a boil, reduce to a simmer, and cook for 15 to 20 minutes.
With a masher or the back of a cooking spoon, mash most of the potatoes against the side of the pot.
Add the tomatoes and simmer for 10 to 15 minutes. Add both the kale and the sausage slices, cooking for another 5 to 10 minutes. Salt and pepper to taste.
