Portuguese Kale Soup

Ah, Portuguese Kale Soup! Just saying those words brings me back to my cozy kitchen on a chilly day, when there’s nothing better than a warm bowl of this hearty dish to chase away the cold. It’s a recipe that’s been passed down in my family for generations, each time with a little twist that makes it our own. I remember my grandmother always had a pot simmering on the stove, filling the house with that comforting aroma that feels like a hug in a bowl.

In our family, Portuguese Kale Soup isn’t just a meal—it’s a tradition. It’s the soup we made when everyone gathered around the table on Sundays, the same soup that would warm us after a long day out in the winter chill. The secret, as my grandmother used to say, is in the sausages. Linguica or chouriço gives the soup its distinct flavor, an essence that’s both smoky and savory. Even now, when I make this soup for my own family, I feel like I’m passing on a bit of my heritage to my kids.

And let’s not forget the kale, the star of the show! Though some of my friends wrinkle their noses at the thought of kale, I assure them that in this soup, it transforms into something magical. It adds a wonderful texture and depth that complements the potatoes and beans perfectly. The finishing touch? A splash of apple cider vinegar, just the way we’ve always done it. It adds a hint of tanginess that brightens the whole dish.

If you’re looking for a recipe that’s both hearty and heartwarming, this Portuguese Kale Soup is your answer. Whether you make it for a family gathering or a simple weeknight dinner, it’s guaranteed to bring smiles to the table. So, why not give it a try? Grab your ingredients, get your pot ready, and join me in making this beloved family classic. I promise, once you’ve had a taste, it’ll become a favorite in your home too.

How to Make Portuguese Kale Soup

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Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 lb. linguiça and/or chouriço (sliced)
• 1 large yellow onion (diced)
• 4 cloves garlic (diced small)
• 8 cups chicken broth and/or water
• 2 lbs. Yukon gold potatoes (peeled and diced)
• 1 teaspoon kosher salt (plus more if needed)
• ½ teaspoon black pepper (plus more if needed)
• 30 oz. canned red kidney beans (drained and rinsed)
• 1 bunch kale (stems removed, finely chopped)
• Apple cider vinegar (for serving, optional)

Directions:

1. Warm the olive oil in a large pot or Dutch oven over medium heat. Add the linguiça and/or chouriço slices. Let them cook for around 3 minutes until they start to render fat and brown slightly.
2. Introduce the diced onion, stirring occasionally, and cook for another 3 minutes until the onion turns soft.
3. Stir in the diced garlic, allowing it to become fragrant, which should take about 30 seconds to 1 minute.
4. Pour in the chicken broth and/or water, mix in the potatoes, salt, and pepper. Bring the mixture to a boil, then cover and simmer for about 15 minutes until the potatoes are fork-tender.
5. As you await the potatoes, chop the kale and rinse the beans.
6. Once the potatoes are tender, add the kale and kidney beans to the pot. Let it simmer for 3-5 minutes until the kale wilts.
7. Taste and adjust seasoning with salt and pepper as needed. Serve with a few drops of apple cider vinegar in each bowl, or mix it into the whole pot if you prefer.

Don’t Have Linguiça? Here’s What to Use Instead

If you can’t find linguiça or chouriço, don’t worry! Spanish chorizo or kielbasa makes for a great alternative. These sausages offer a similar smoky flavor that complements the hearty soup. For a spicier kick, try using a hot Italian sausage, but remember to adjust the seasoning to taste.

Leftovers? Here’s How to Store Them Properly

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, make sure to leave some room at the top of the container for expansion. It can be frozen for up to 3 months. When reheating, do so gently on the stove to prevent the potatoes from becoming mushy.

Perfect Pairings for Portuguese Kale Soup

Serve your Portuguese Kale Soup with a crusty loaf of bread for dipping, or pair it with a side salad for a balanced meal. A glass of robust red wine, like a full-bodied Douro or a Spanish Rioja, complements the smoky flavors beautifully.

Tricks to Get the Best Out of This Recipe

Ensure the sausage browns properly to develop a deeper flavor. When simmering, don’t rush the potatoes; they need to be tender enough to absorb the soup’s flavors. For a richer taste, use all chicken broth instead of half water. Experiment with adding a pinch of smoked paprika for extra depth.

Using What’s in Season for Portuguese Kale Soup

In the spring, try adding fresh spinach or Swiss chard instead of kale. Summer is perfect for incorporating garden-fresh herbs like parsley or cilantro. In fall, consider adding diced butternut squash for an autumn twist. In winter, hearty greens like collard greens make a wonderful substitute.

FAQs:

What can I use instead of kale in this soup?

If kale isn’t your preference, you can substitute it with other leafy greens such as spinach, Swiss chard, or collard greens. Each offers a unique texture and flavor. Spinach is more delicate, while collard greens are heartier, so adjust the cooking time as needed to ensure they are tender.

Is it possible to make this soup vegetarian?

Absolutely! To make a vegetarian version, simply omit the sausage and use vegetable broth instead of chicken broth. If you want to add some smokiness without the meat, try incorporating smoked paprika or a touch of liquid smoke.

Can I prepare this soup in advance?

Yes, this soup can be made ahead of time. It often tastes even better the next day after the flavors have melded. Once cooked, let it cool completely before storing it in the refrigerator. Reheat on the stove over low heat before serving.

What type of potatoes work best for this soup?

Yukon gold potatoes are ideal for this recipe because they hold their shape well even after cooking. They also have a buttery flavor that complements the soup’s richness. If unavailable, you can use russet or red potatoes, though texture and flavor may vary slightly.

Can I freeze Portuguese Kale Soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight and then warm it gently on the stove.

How do I adjust the spice level in this soup?

The spice level of this soup can be easily adjusted by choosing different types of sausage. For a milder soup, opt for a sweet sausage variety. If you prefer a spicier kick, use hot Italian sausage or add a pinch of red pepper flakes to the pot during cooking.