Food
Kale Soup
By Yankee Magazine|Sep 05 2007|
Kale is a popular soup ingredient with Portuguese cooks from Gloucester to New Bedford and Provincetown. If unavailable, substitute spinach.
Yield
Serves 4-6
Ingredients
2 potatoes, peeled and cubed
1-1/2 quarts cold water
1/2 pound chorizo or linguiça sausage, sliced
4 cups finely shredded kale (as thin as you can cut it)
Salt and pepper to taste
Instructions
Combine potatoes and water in soup kettle and simmer, partially covered, 15 minutes or until tender. Meanwhile, sauté sausage in heavy skillet over low heat until brown. When potatoes are tender, mash in kettle with remaining water. Drain sausage and add to kettle with kale. Cover and simmer 10 minutes. Season with salt and pepper.
Kind of a blah watered down version of Kale Soup to me! Substitute kale with collard greens, much better taste that spinach. Where are the rest of the ingredients? My family doesn’t cut up the sausage first, we boil ours in the water to add flavor to the stock. Beef shank bone is always a nice addition too, if you have it. Kidney beans are also a staple for this hearty Portuguese soup. Ohhh makes me want to make some! Off to the market I go! Thank goodness they have linguica and chourico (Portuguese) here in NH!