Kale Soup - Portuguese Style

Beth M.

By
@BakinTime

A basic recipe for this popular Portuguese Soup, from a 1954 cookbook,Vineyard Fare. There are many good cooks on this island, a lot of Portuguese descent, and I learned to love it! This was a recipe donated to the Martha's Vineyard Hospital Auxiliary, for their cookbook by the mother of a friend of mine, Florence Borges (she recently died) and it will remind me of her


Featured Pinch Tips Video

Comments:

Serves:

perhaps 8 or 10

Prep:

1 Hr

Cook:

3 Hr

Method:

Stove Top

Ingredients

PREPARE THE KALE, SEPARATING THE KALE LEAVES FROM THE MAIN STALK,RINSE SEVERAL TIMES.

2 lb
or 3 pounds, fresh kale

IN A LARGE KETTLE, HALF FULL OF SALTED WATER, BOIL MEAT BONE AND LINGUICA TO FORM STOCK WITH ONIONS AND HALF OF POTATOES, THINLY SLICED.

4
or 5 potatoes (medium large)
2
onions
1 can(s)
stewed or shell beans
1/3 lb
linguica (portuguese sausage)
1 1/2 lb
shank bone or ham bone

Directions Step-By-Step

1
It's important to wash the kale thoroughly in salted water, rinse several times in clear fresh water. Tear each leaf into coarse pieces, tearing away from lower stem when stem is tough.
2
Dice or cube remaining potatoes into bite size. (Thin sliced potatoes will help to form base or thickening for soup.)
3
Add kale leaves bring to boil and simmer 1 & 1/2 to 2 hours.
4
Before serving, stir in can of shell or stewed beans, broth and all.
5
Serve with coarse textured bread, with meat as side dish.
6
variations of this soup can be made by substituting watercress, or green cabbage for kale, making Watercress Soup or Green Cabbage Soup.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beef
Regional Style: Portugese
Other Tag: Healthy
Hashtags: #kale, #hearty, #Regional