Kale Soup
Portuguese-style. Bob's notes - kielbasa works for the sausage, canned beans (14-ounce cans, red or black) for the dried ones (they need less simmering), and canned broth and water with chicken base for the stock. Serve with crusty Portuguese or French bread.
Ingredients
- 2 tbsp Olive oil
- 1 lb Chorizo, or andouille or kielbasa, 1/2-inch slices
- 1 Onion, large, chopped
- 8 clove Garlic, 6 to 8, minced
- 1/4 cup Parsley, fresh, chopped
- 1/4 lb Navy beans, dried, soaked overnight and drained (or a 14-ounce can)
- 1/4 lb Red beans, dried, soaked overnight and drained (or a 14-ounce can)
- 4 qt Chicken stock
- 2 Potato, large, peeled and diced
- 1 bunch Kale, stemmed and torn
- 2 Bay leaf
- 1/4 tsp Dried thyme
- 1 1/2 tsp Salt
- 1/4 tsp Red pepper flakes
- Black pepper, ground
- 1/2 cup Mint, fresh, chopped
- Bread, crusty Portuguese, for serving
Directions
- Heat the olive oil in a heavy 8- to 9-quart stockpot over high heat and saute the sausage and onion 2 minutes. Add the garlic, parsley and beans and cook 2 minutes.
- Add the stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes and black pepper. Simmer uncovered over medium until the beans are tender, about 1 1/2 hours (less with canned beans).
- Add the potatoes and kale and simmer 30 minutes more, until the potatoes are tender. Skim the fat.
- Ladle into bowls and stir 1 tablespoon mint into each; let it steep 1 to 2 minutes before eating.