Kale Soup Portuguese Style Recipes

PORTUGUESE KALE SOUP

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

BEST PORTUGUESE KALE SOUP

Steps:

• Heat a large soup pan with oil spray. Add the sausages and cook for 5 minutes or so to brown, stirring occasionally. Remove the sausages and set aside to cool. When they have cooled, slice the sausage in half lengthwise, then cut into semi-circles 1/2 inch thick. Set aside.
• Heat the olive oil on medium in the soup pan, then add the onions. Sauté for 5 minutes, then add carrots and sauté a few more minutes.
• then the butternut squash and garlic. Cook for a minute or two.
• after the potatoes have been cooking for a couple of minutes, add the chicken stock and water. Bring the liquid to a boil, then reduce to simmer on medium for 15 minutes.
• After 15 minutes the veggies should be starting to get soft. Use a sturdy spoon to smash some of the potato and butternut against the side of the pot, to thicken the soup. Stir in the kale in a few batches, to allow some to cook down a bit to create more room. Add salt to taste and a pinch of red pepper flakes.
• Stir in the sausage and the kidney beans. Cook for another 5 to 10 minutes to let all the flavors meld. More cooking time is great, too, if you've got the time! When it's cooked to your liking, serve with a crusty bread and glass of Portuguese wine to round things out.

PORTUGUESE KALE SOUP

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.

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)

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.

KALE SOUP - PORTUGUESE STYLE

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 SAUSAGE AND KALE SOUP (CALDO VERDE)

Steps:

• Saute sausage slices in a large nonstick skillet over medium-high heat until browned, 3 to 5 minutes per side. Transfer sausage to a plate, leaving any fat in the skillet.
• Add olive oil to the skillet and heat oil over medium heat; stir in onions. Cook and stir until the onions begin to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Return sausage to the pot and add chicken broth, potatoes, and pepper; bring to a boil. Add kale and cannellini beans, reduce heat slightly, and simmer until sausage is cooked through and potatoes are tender, about 30 minutes. Season with salt.

PORTUGUESE KALE SOUP

Steps:

• In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
• Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
• Remove the bay leaves and serve hot.

PORTUGUESE CHOURICO AND KALE SOUP

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.

PORTUGUESE KALE AND POTATO SOUP

Steps:

• Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
• Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.

PORTUGUESE KALE SOUP (CALDO VERDE)

Steps:

• Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
• Add garlic and cook, stirring often, until fragrant (about 2 minutes).
• Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
• Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces.
• Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
• If soup is too thick, thin with more stock or water.
• Season with salt and pepper and serve hot.
• Will keep in fridge, covered, up to 5 days.

PORTUGUESE STYLE BEAN AND KALE SOUP

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.

HEARTY PORTUGUESE KALE SOUP

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.