Kale Soup with Potatoes and Sausage

Vickie Parks

By
@Northwestgal

There are hundreds of versions of this classic recipe. It's a favorite in Spain, Portugal and some of the Azorean Islands (off the lower coast of Portugal). It's quite easy to prepare, and it's delicious and features a full, robust flavor palate. In Spain, it would be prepared with Spanish Chorizo, and in Portugal and the Azores it would be prepared with linguica. The addition of the tomatoes (a popular ingredient in Spanish and Azorean cuisines, in particular) makes this version a little different from other Spanish/Portuguese Kale Soup recipes that you'll find on most sites.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

1 Hr 25 Min

Method:

Stove Top

Ingredients

1 lb
linguica or spanish chorizo (spicy pork sausage), cut into 18-inch slices
1 large
spanish onion, peeled and chopped
1 clove
garlic, minced
2 large
baking potatoes, peeled and cut into 1/4-inch cubes
6 c
heads of kale, stemmed and coarsley chopped (about 1 1/2 heads)
4 c
low-sodium chicken broth
1 1/2 tsp
balsamic vinegar
1 tsp
black pepper
3 large
plum tomatoes, diced

Directions Step-By-Step

1
Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
2
Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Pork
Regional Style: Spanish