Portuguese Kale Soup
This hearty Portuguese Kale Soup combines smoked sausage with tender potatoes and nutritious kale, resulting in a deliciously satisfying dish. Finished with a splash of apple cider vinegar, it’s a comforting bowl of flavors perfect for any occasion.
Equipment
- Large pot or dutch oven
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 lb. linguiça and/or chouriço sliced (or any smoked sausage)
- 1 large yellow onion diced
- 4 cloves garlic diced small
- 8 cups chicken broth and/or water half and half is recommended
- 2 lbs. Yukon gold potatoes peeled and diced (about 4 medium potatoes)
- 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 (about 1 lb.)
- to taste apple cider vinegar for serving (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Introduce the sliced linguiça or chouriço and sauté for roughly 3 minutes, allowing the fat to render and the sausage to brown.
- Add the diced yellow onion and continue to cook for an additional 3 minutes, stirring often until the onion is tender.
- Stir in the minced garlic and let it sauté for about 30 seconds to a minute until fragrant.
- Pour in the chicken broth and/or water, diced potatoes, kosher salt, and black pepper. Bring to a boil, then cover and simmer for about 15 minutes, or until the potatoes are fork-tender.
- During this time, prepare the kale and rinse the beans.
- Once the potatoes are soft, add the chopped kale along with the drained beans, and let it simmer for an additional 3 to 5 minutes until the kale is wilted.
- Adjust seasoning with more salt and pepper according to preference. Serve with a drizzle of apple cider vinegar in each dish, if desired, or mix a few tablespoons into the entire pot.