Portuguese Caldine (Kale Soup)-Emeril Lagasse

By amaliana

Ingredients

• 2 tablespoons olive oil
• 1 pound Portuguese chourico sausage or Spanish-style chorizo, cut into 1/2-inch slices
• 1 large onion, chopped
• 6 to 8 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1/4 pound dried navy white beans, soaked overnight and drained
• 1/4 pound dried red beans, soaked overnight and drained
• 4 quarts chicken stock
• 2 bay leaves
• 1/4 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon red pepper flakes
• Ground pepper
• 2 large potatoes, peeled and diced
• 1 bunch kale, stemmed and torn
• 1/2 cup chopped fresh cilantro or mint

Preparation

Step 1

In a heavy 8-to 9-quart stockpot, heat oil over high heat. Saute sausage and onion 2 minutes. Add the garlic, parsley and beans; cook 2 minutes. Add stock and bring to a boil. Stir in bay leaves, thyme, salt, pepper flakes and pepper to taste.
Reduce heat and simmer , uncovered, until the beans are tender, about 1 1/2 hours. Add potatoes and kale. Simmer 20 minutes more, until potatoes are tender. Skim fat with a large spoon.
Ladle into bowls and stir 1 tablespoon cilantro into each portion. Allow to steep a few minutes before serving. serve with crusty bread.