kale soup with potatoes and sausage

Name: Kale Soup with Potatoes and Sausage
Prep time: 15 min
Cook time: 1 h 25 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 pound(s) linguica or spanish chorizo (spicy pork sausage), cut into 18-inch slices; 1 large spanish onion, peeled and chopped; 1 clove(s) garlic, minced; 2 large baking potatoes, peeled and cut into 1/4-inch cubes; 6 cup(s) heads of kale, stemmed and coarsley chopped (about 1 1/2 heads); 4 cup(s) low-sodium chicken broth; 1 1/2 teaspoon(s) balsamic vinegar; 1 teaspoon(s) black pepper; 3 large plum tomatoes, diced

(1 RATING)

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Vickie Parks

Renton, WA

Updated on Jan 23, 2016

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.

Rate

prep time 15 Min

cook time 1 Hr 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 pound 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 cups heads of kale, stemmed and coarsley chopped (about 1 1/2 heads)
4 cups low-sodium chicken broth
1 1/2 teaspoons balsamic vinegar
1 teaspoon black pepper
3 large plum tomatoes, diced

How To Make kale soup with potatoes and sausage

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.

Step 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.
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