Here's our favorite kale recipe, given to me by my mother in law. We had a little break the past few days from the heat, so I decided to prepare a big pot of soup and pretend the fall was here! My husband is from Somerset, Massachusetts, a small town with a large Portuguese population, where this soup is a staple in households. Using an authentic Portuguese sausage, or chourico, makes all the difference in the flavor. We use Gaspar's chourico from North Dartmouth - thanks to my mother and father in law for sending us 16lbs on ice out here to Nebraska!
|Thawing out the chorico|
|Gaspar's chourico has big chunks of fat in it, but it has great flavor and is not very greasy|
Portuguese Kale Soup
Chicken broth - about a third of the pot, or just enough to cover the ingredients
1.5 long pieces Portuguese sausage, sliced
2 cans red kidney beans, do not drain
Bundle of fresh kale or 1 package frozen kale
2 small onions
4 small to medium potatoes peeled cut into bite sized pieces
1 small head cabbage or lettuce
Salt and pepper to taste
|Cabbage stays crisp in the soup for a little crunch|
Chop kale and remove thick stems. Prepare and chop potatoes, onions and cabbage into small chunks. Slice chourizo into bite sized pieces. Combine all ingredients into pot, cover with stock and bring to a boil. Turn down and simmer until the potatoes are ready (about 25 minutes).
Leftovers will freeze well, but we usually don't have any!