CHICOPEE, Mass. (Mass Appeal) – Portuguese Kale soup is loaded with flavor and sure to be a family favorite! Maria Dias from PortugueseDiner.com
Portuguese Kale Soup
3 medium potatoes (peeled and chopped into 1 inch cubes)
4 cups chicken broth or (4 cups water and 1 chicken bouillon cube)
3-4 cups kale or collard greens (chopped)
3 tablespoons olive oil
1 large onion (chopped)
2 cloves garlic (chopped)
1 bay leaf
1 (32 oz.) can red kidney beans
1 teaspoon salt
½ tsp pepper
Olive oil for garnish
1 16 oz. can roma (or any ripe) tomatoes (chopped)
1/2 small chouriço or linguica sausage (cut into pieces)
In a large soup pot, cook onions and garlic in the olive oil until translucent for a few minutes.
Add the chouriço, potatoes, salt, pepper, and bay leaf. Stir and cook for about 5 minutes. Add the water and broth and bring to a boil. Add the cabbage, beans, tomatoes, and bring to a second boil.
Cover, reduce heat to medium low and continue cooking, stirring once in a while until the potatoes are tender for about 20-30 minutes.
Taste, add water if needed to make a thinner broth and cook longer if you desire. Serve with a drizzle of olive oil on top if desired before serving.
Note: Substitute with any green leaf cabbage or red kidney beans with any type of beans for different variations.