Portuguese Kale Soup

Ingredients

• 1-2lbs kale, ripped or cut into small-medium pieces
• 1 large yellow onion, chopped
• 3 potatoes, peeled and cubed
• 12-16oz chorizo or linguica
• 6-8 cups broth
• 1/4c olive oil
• 6 cloves garlic, minced
• 1 can beans (Cannelloni, Pinto, Black, all work)
• 2 bay leaves
• 1 hot pepper, seeded and chopped (or 1tsp crushed red pepper flakes)
• 1/3 tsp paprika
• salt & pepper to taste

Instructions

1. Saute meat in olive oil. When near-cooked, add onion. When onion starts to turn translucent, add garlic and cook for another minute.
2. Add broth, bay leaves, pepper, and spices. Simmer 10 minutes.
3. Add potatoes and kale. Simmer 30 minutes.
4. Add beans, cook a few minutes to warm.

Notes

• Recipe calls for 8c broth. Our pan fits six comfortably, seven without too much anxiety. Basically, add 6 to start, then add as much of the other two to keep everything soupy as the boil progresses.
• Based on “New Bedford Portugues Kale Soup” from cooks.com