Mike's recipe for Portuguese kale soup

By JAmero4702

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 1 pound linguiça (Portuguese sausage), sliced into 1/2-inch rounds
• 1 pound chouriço (Spanish sausage), sliced into 1/2-inch rounds
• 2 large Yukon Gold potatoes, peeled & diced
• 2 large Red Bliss potatoes, diced
• 1/4 cup chopped parsley
• 1 (14-ounce) can kidney beans, drained & rins
• 4 quarts chicken stock
• 2 bay leaves
• 1/4 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes
• 1 pound kale, well washed, stemmed, and torn into bite-size pieces
• 1 loaf crusty Portuguese bread

Details

Servings 8
Adapted from capecodtoday.com

Preparation

Step 1

Heat the olive oil in a large stockpot over medium heat. Add the sausage, garlic and onion, season with salt and pepper, and cook, stirring, until onions are translucent. Add the parsley and the chicken stock and bring to a boil.

Add the bay leaves, thyme and crushed red pepper. Add the potatoes and kale. Simmer until the potatoes are tender, about another 30 minutes. Skim off any fat that rises to the surface. Remove the bay leaves.

To serve, pour the soup into individual soup bowls and serve with the bread.