Portuguese Kale Soup

By Molly O'Neill

• Yield 4 servings
• Time 1 hour 30 minutes

Craig Lee for The New York Times

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.

Featured in: It's Hard To Be Green. 

Learn: How to Make Soup

Portuguese, One Pot, Soups And Stews, Kale, Potato, Spanish Chorizo, Dinner, Easy, Lunch, Appetizer, Main Course, Winter, New Year’s Day

Ingredients

• 1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices
• 1 large onion, peeled and chopped
• 1 clove garlic, peeled and minced
• 2 large baking potatoes, peeled and cut into 1/4-inch cubes
• 1 ½ heads kale, stemmed and coarsely chopped (about 6 cups)
• 4 cups chicken broth, homemade or low-sodium canned
• 1 tablespoon balsamic vinegar
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 3 plum tomatoes, cored and cut into 1/2-inch dice

Ingredient Substitution Guide

• Nutritional Information

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Preparation

1. 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.
2. 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.

recipe for Instant pot

I had mushrooms and celery and a wedge of cabbage kicking around so I added them too. I skipped the tomato and carrots this time. I added some Chianti too. It's so good I've had 3 bowls of it already. Now I am making garbanzos quick soak method (boil for 3 minutes and wait and hour and then pressure cook for 18 minutes) to cook and add. I used bullion cubes because I didn't have chicken stock. I also added olive oil.