PORTUGUESE KALE SOUP
Provided by Food Network
Time 16h50m
Yield 15 servings
Number Of Ingredients 20
Steps:
- Heat a deep soup pot set over medium heat. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. Add the kale, pushing it down to get it all in the pot. Season with salt and pepper. Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes.
- Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
- Meanwhile, cook the beans. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes.
- Drain and add the beans to the soup. Add the potatoes to a medium pot set over medium-high heat and cover with cold water. Cook until almost cooked through (the potatoes will continue to cook after they're drained). Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process.
- When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot.
- Place the chickens in a large stockpot and add enough water to cover, about 2 gallons. Bring to a boil, skimming the scum as it surfaces.
- When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns. Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours.
- Cool the stock and refrigerate overnight allowing the flavors to marry.
- Remove the fat (schmaltz) from the top of the broth to use in the kale soup. Strain the broth and use as you please! Yield: 1 1/2 gallons
CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)
This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
- Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
- When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g
KALE SOUP - PORTUGUESE STYLE
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...
Provided by Beth M.
Categories Bean Soups
Time 4h
Number Of Ingredients 8
Steps:
- 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.
PORTUGUESE CHOURICO AND KALE SOUP
This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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, chourico, and broth to the pot and bring 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.
- Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.
EASY PORTUGUESE KALE SOUP
An easy and delicious way to impress your family and friends! This recipe has a spin on it by using Polish kielbasa instead of linguica. My fiance cannot get enough of this dish Enjoy!
Provided by rn.leeann
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
- Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
- Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 60.5 g, Cholesterol 57.4 mg, Fat 28.2 g, Fiber 10.5 g, Protein 23.4 g, SaturatedFat 8.7 g, Sodium 2718.1 mg, Sugar 6.2 g
PORTUGUESE KALE SOUP
The best Portuguese soup made by my mother, Christina L. Pacheco
Provided by John J. Pacheco
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 8h
Yield 10
Number Of Ingredients 9
Steps:
- Soak beans in twice their volume of water 8 hours or overnight.
- In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
- Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 42.2 g, Cholesterol 20 mg, Fat 9.4 g, Fiber 8.4 g, Protein 14.9 g, SaturatedFat 3.4 g, Sodium 321.1 mg, Sugar 4.4 g
PORTUGUESE STYLE BEAN AND KALE SOUP
"2 links linguica" is about 13 oz of sausage, give of take. Really the whole recipe is a give or take kind of recipe, to taste. I have sometimes added a chopped carrot for color and taste. Also you can use chicken broth or stock. Really good on a cold night.
Provided by djunqx
Categories Portuguese
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Chop linguica into rounds. In dutch over or large pot, heat 1 tbsp olive oil and add linguica, cook until linguica begins to golden and the oil begins to turn pink or orange. Add chopped onions, saute a few minutes. Add garlic, saute 1 minute. Add white beans, white pepper, and chicken broth/stock, bring to boil, reduce to medium low, Cover and cook 1 to 2 hours. Before serving, shred the kale and add to the pot and cook about 15 minutes (longer if you like it more wilted) Serve.
Nutrition Facts : Calories 355.5, Fat 4.7, SaturatedFat 1, Cholesterol 5.4, Sodium 280, Carbohydrate 58.9, Fiber 11.1, Sugar 4, Protein 21.2
HEARTY PORTUGUESE KALE SOUP
This is a very flavorful soup that is a comfort food for my family. The recipe was given to me by my Portuguese mil over 30 yrs ago. Her mother had passed it on to her. This soup is easily stretched to make more servings. The Chorizo gives the broth a good base for adding another can of beans or more pasta or a little water. Soul warming for a cold night, serve with a warm crusty bread. A great next day soup. Freezes well.
Provided by Bitsie
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove casing from sausage and cut into smaller than bit sized pieces.
- Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes.
- Drain on paper towels.
- Add other ingredients except kale,& pasta.
- Bring to boil and simmer 10 minutes.
- Add kale, and pasta and simmer about 8 minutes until both are tender.
- Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.
- Serve piping hot.
PORTUGUESE KALE SOUP
With a mild flavor resembling that of cabbage, kale is the central ingredient in this traditional Portuguese recipe. The thick, hearty soup calls for chorizo, a garlicky pork sausage that is available in most grocery stores, but you can also substitute linguica, a Portuguese sausage.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large stockpot over medium-high heat; add onion and garlic. Cook, stirring occasionally until translucent, about 4 minutes. Add potatoes and chicken stock. Bring to a boil, reduce to a simmer, and cook until potatoes are very soft, about 15 minutes.
- Remove soup from heat, and puree with an immersion blender. Return to heat; add kale, and simmer for 5 minutes.
- In a medium skillet over medium heat, cook chorizo until the fat renders and the sausage turns golden brown, about 3 to 4 minutes per side. Remove the sausage, and drain on a paper-towel-lined plate. Thinly slice sausage crosswise. Serve soup with a drizzle of olive oil, and garnish with chorizo slices.
PORTUGUESE KALE SOUP
DH and I have been going to a little place called Cafe Rio for years. About the only thing we ever order there is Portuguese kale soup. I have tried to duplicate the recipe for several years and this is as close as it gets. The linguica sausage is a must.
Provided by PaulaG
Categories Potato
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Wash kale under running water.
- Strip from tough stem, coarse chop and set aside.
- In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
- Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
- Cook, stirring occasionally until the onion is transparent.
- Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
- Adjust chicken stock as needed for desired consistency.
- Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.
KALE SOUP WITH POTATOES AND SAUSAGE
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet.
Provided by Molly O'Neill
Categories dinner, easy, lunch, one pot, soups and stews, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 793, UnsaturatedFat 27 grams, Carbohydrate 54 grams, Fat 47 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 17 grams, Sodium 1767 milligrams, Sugar 9 grams
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