Food & Drink

Recipe: Portuguese Kale Soup


This recipe is one that you’ll find in any Portuguese home. The Portuguese have been eating kale long before Californian’s were juicing it. We’re like the hipsters of kale… we ate it before it was cool!
Packed with nutrients, spice, and everything nice, this soup will become your latest guilt-free comfort food.
There are plenty of variations out there of this dish, but this is the one I grew up with.

Please note, due to the lack of Portuguese ingredients available in Southern California, luckily I had some chourico left in the freezer from my mom’s last visit out here but I substituted some Spicy Italian Sausage for the linguica. This just goes to show you how flexible this recipe can be!

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4

10oz stew meat (beef)
1 link of chourico, sliced ( Spanish chorizo can be used instead)
1 link of linguica, Portuguese sausage, sliced
1 large onion, quartered
5 small red potatoes, cubed or sliced
16oz of beef broth
1 tsp garlic powder
1 bunch of kale, cleaned, stemmed and chopped
2 cups of macaroni, cooked
salt and pepper to taste

In a stock pot, brown the stew meat with the onion. Then add in the chourico and linguica to brown as well. These sausages are already cooked so you don’t have to worry about timing.

Add in your sliced potatoes and the beef broth. Season with garlic powder, salt and pepper and allow to simmer for about 15 minutes. Add in the kale to the top of the pot and cover. Let this simmer for an additional 10 minutes.

At this point, boil a separate pot of water and cook your macaroni to add later. Cooking it separately prevents mushy noodles!

Ladle the soup into a big bowl with a scoop of macaroni and serve with some crusty bread.

By Kasey Potts of Kasey’s Kitchen

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