Sausage Kale Soup
1 pound bulk pork sausage 2 medium onions -- chopped 2 Tablespoons olive or vegetables oil 2 cloves garlic -- minced 3 14 1/2 oz. chicken broth 2 cups water 3 chicken bouillon cube 1/2 pound fresh kale -- chopped 3 medium potatoes -- peeled and cubed 2 15 1/2 oz kidney beans -- rinsed and drained
In a 5 qt Dutch oven over medium heat, cook sausage and
onions in oil for 5 minutes or until sausage is browned;
drain. Add garlic; cook for 1-2 min. Add broth, water,
bouillon and kale; bring to a boil. Reduce heat; leaving the
cover ajar, simmer for 1 hour. Add the potatoes and cook for
15 min. Add the beans; cook until potatoes are tender and
beans are heated through.
Yield 10-12 servings.
Portuguese Chouriço and Kale Soup
2 T. extra-virgin olive oil
3 medium white waxy potatoes, like Yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 lb. kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 lb. diced chouriço, casing removed
1 quart chicken broth
Warm, crusty bread
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chouriço, and broth to the pot and bring the soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Yield: 4 servings
PORTUGUESE KALE SOUP
1 package frozen or 1-2 lbs fresh kale
1 large yellow onion
3 potatoes, peeled
2 chourico or linguica, sliced
8 cups chicken or pork broth
1/4 cup Olive Oil
6 cloves garlic, peeled and crushed
1 can Cannelloni beans
1 bay leaf
1/4 teaspoon garlic powder
1 hot pepper, seeded
1/3 teaspoon paprika
Season with salt, & pepper to taste
Slice chourico or linguica and saute in 1/4 cup of olive oil, onion, and chopped garlic. Do not allow garlic to brown, so add last. Sausage does not need to cook. Add liquid and simmer for 10 minutes.
Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.
Add potatoes, kale, and simmer additional 30 minutes.
Add beans if desired.
Serve with portuguese pops (rolls) or crown pilot chowder crackers.
Italian Sausage and Kale Soup
1 1/2 lb fresh Italian sausage, sweet or hot
1 lb fresh kale, washed
1 lb. all purpose potatoes, cut into quarters
1 cup fresh yellow onions, finely chopped
1/2 cup carrots, freshly chopped
4 to 6 cloves of garlic, finely chopped
2 Tablespoons olive oil
2 Tablespoons butter
2 quarts chicken broth
2 1/2 lb. red tomatoes, peeled, seeded and chopped
1 1/2 cups of kidney beans, cooked or a 16 oz can of prepared kidney beans.
Black pepper, freshly ground
Pinch of salt
Strip the leaves from the washed kale, and cut diagonally into wide slices. Wash, peel, and chop tomatoes. Cover and set aside.
In a large frying pan, cook and prick the sausage to release fat. Drain fat. Cut into 1/2 inch slices; set aside. In a large saucepan, add the oil and butter, sauté onions, carrots, and garlic for a couple of minutes. Then add potatoes and broth, simmer, partially covered for 15 minutes or until the potatoes are cooked.
Add the tomatoes and then the kidney beans into the pot and simmer for 10 minutes. Add the kale and cooked sausage; simmer for an additional 5-10 minutes. Season to taste.
This is a very hearty and delicious soup. Serve with fresh bread and your favorite beverage.