Kale Soup With Portuguese Sausage Recipes

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PORTUGUESE SAUSAGE AND KALE SOUP (CALDO VERDE)



Portuguese Sausage and Kale Soup (Caldo Verde) image

A hearty Portuguese sausage, potato, and kale soup. It's simple and easy and a Portuguese staple dish.

Provided by murraytheb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

1 ½ pounds Portuguese linguica sausage, cut into 1/2-inch think slices
2 tablespoons olive oil
2 medium onions, chopped
6 cloves garlic, roughly chopped
8 cups chicken broth
4 medium white potatoes, cut into 1/2-inch cubes
2 teaspoons freshly ground black pepper
1 pound kale, stemmed and cut into strips
1 cup cannellini beans, drained
salt to taste

Steps:

  • Saute sausage slices in a large nonstick skillet over medium-high heat until browned, 3 to 5 minutes per side. Transfer sausage to a plate, leaving any fat in the skillet.
  • Add olive oil to the skillet and heat oil over medium heat; stir in onions. Cook and stir until the onions begin to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Return sausage to the pot and add chicken broth, potatoes, and pepper; bring to a boil. Add kale and cannellini beans, reduce heat slightly, and simmer until sausage is cooked through and potatoes are tender, about 30 minutes. Season with salt.

Nutrition Facts : Calories 586.4 calories, Carbohydrate 35.2 g, Cholesterol 81 mg, Fat 37.2 g, Fiber 5.4 g, Protein 27.5 g, SaturatedFat 12.8 g, Sodium 2334.4 mg, Sugar 3.2 g

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)



Caldo Verde (Portuguese Sausage Kale Soup) image

This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

12 ounces linguica sausage, sliced
1 tablespoon olive oil
1 onion, finely diced
1 pinch salt
3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale - trimmed, chopped, rinsed, drained
1 pinch cayenne pepper

Steps:

  • Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
  • Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
  • When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g

PORTUGUESE CHOURICO AND KALE SOUP



Portuguese Chourico and Kale Soup image

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Steps:

  • Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
  • Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
  • Serve soup with hunks of crusty bread and butter.
  • Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

Provided by Food Network

Time 16h50m

Yield 15 servings

Number Of Ingredients 20

4 tablespoons schmaltz
1 large yellow onion, diced
8 cloves garlic, minced
1 1/2 pounds smoked linguica sausage, sliced into rings
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
Kosher salt and coarsely ground black pepper
1 gallon Rich Chicken Broth, heated, recipe follows
12 ounces dried red kidney beans, soaked overnight
2 extra-large Idaho potatoes, peeled and cut to medium dice
7 to 8 drops hot sauce, such as Tabasco
2 whole organic chickens (3 to 4 pounds each), breasts removed for another use
2 pounds yellow onions, chopped
1 pound celery, chopped
3 sprigs thyme
2 to 3 bay leaves
1 carrot, chopped
1 bulb garlic, halved
1 bunch parsley
1 tablespoon whole black peppercorns

Steps:

  • Heat a deep soup pot set over medium heat. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. Add the kale, pushing it down to get it all in the pot. Season with salt and pepper. Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes.
  • Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
  • Meanwhile, cook the beans. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes.
  • Drain and add the beans to the soup. Add the potatoes to a medium pot set over medium-high heat and cover with cold water. Cook until almost cooked through (the potatoes will continue to cook after they're drained). Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process.
  • When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot.
  • Place the chickens in a large stockpot and add enough water to cover, about 2 gallons. Bring to a boil, skimming the scum as it surfaces.
  • When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns. Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours.
  • Cool the stock and refrigerate overnight allowing the flavors to marry.
  • Remove the fat (schmaltz) from the top of the broth to use in the kale soup. Strain the broth and use as you please! Yield: 1 1/2 gallons

KALE SOUP WITH POTATOES AND SAUSAGE



Kale Soup With Potatoes and Sausage image

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.

Provided by Molly O'Neill

Categories     dinner, easy, lunch, one pot, soups and stews, appetizer, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

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 1/2 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

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 793, UnsaturatedFat 27 grams, Carbohydrate 54 grams, Fat 47 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 17 grams, Sodium 1767 milligrams, Sugar 9 grams

HEARTY PORTUGUESE KALE SOUP



Hearty Portuguese Kale Soup image

This is a very flavorful soup that is a comfort food for my family. The recipe was given to me by my Portuguese mil over 30 yrs ago. Her mother had passed it on to her. This soup is easily stretched to make more servings. The Chorizo gives the broth a good base for adding another can of beans or more pasta or a little water. Soul warming for a cold night, serve with a warm crusty bread. A great next day soup. Freezes well.

Provided by Bitsie

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 lb chorizo sausage (fresh not dried)
1 quart chicken broth
1 large onion, roughly diced
4 large potatoes, cubed
1 bunch kale, stemmed washed & chopped (abt. 1 lb.)
1 1/2 cups ditalini
1 (15 ounce) can dark red kidney beans
fresh ground black pepper
salt (optional)

Steps:

  • Remove casing from sausage and cut into smaller than bit sized pieces.
  • Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes.
  • Drain on paper towels.
  • Add other ingredients except kale,& pasta.
  • Bring to boil and simmer 10 minutes.
  • Add kale, and pasta and simmer about 8 minutes until both are tender.
  • Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.
  • Serve piping hot.

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

DH and I have been going to a little place called Cafe Rio for years. About the only thing we ever order there is Portuguese kale soup. I have tried to duplicate the recipe for several years and this is as close as it gets. The linguica sausage is a must.

Provided by PaulaG

Categories     Potato

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

1 bunch kale
1/2 head green cabbage
6 -8 cups chicken stock or 6 -8 cups canned reduced-sodium chicken broth
1 lb linguica sausage, sliced 1/4 inch thick
1 lb red potatoes, diced
2 (15 1/4 ounce) cans dark red kidney beans
1 (14 1/2 ounce) can diced tomatoes
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 bay leaves
1/8 teaspoon Hungarian paprika
1 -2 tablespoon olive oil
coarse salt
fresh ground black pepper

Steps:

  • Wash kale under running water.
  • Strip from tough stem, coarse chop and set aside.
  • In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
  • Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
  • Cook, stirring occasionally until the onion is transparent.
  • Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
  • Adjust chicken stock as needed for desired consistency.
  • Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

With a mild flavor resembling that of cabbage, kale is the central ingredient in this traditional Portuguese recipe. The thick, hearty soup calls for chorizo, a garlicky pork sausage that is available in most grocery stores, but you can also substitute linguica, a Portuguese sausage.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped (about 2 cups)
4 cloves garlic, finely chopped
2 1/2 pounds russet potatoes (about 5 potatoes), peeled and cut into 1-inch cubes
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 ounces chorizo sausage, halved lengthwise
3/4 pounds kale, stems removed, very thinly sliced
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a large stockpot over medium-high heat; add onion and garlic. Cook, stirring occasionally until translucent, about 4 minutes. Add potatoes and chicken stock. Bring to a boil, reduce to a simmer, and cook until potatoes are very soft, about 15 minutes.
  • Remove soup from heat, and puree with an immersion blender. Return to heat; add kale, and simmer for 5 minutes.
  • In a medium skillet over medium heat, cook chorizo until the fat renders and the sausage turns golden brown, about 3 to 4 minutes per side. Remove the sausage, and drain on a paper-towel-lined plate. Thinly slice sausage crosswise. Serve soup with a drizzle of olive oil, and garnish with chorizo slices.

PORTUGUESE KALE AND POTATO SOUP



Portuguese Kale and Potato Soup image

The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.

Provided by Ruth Cousineau

Categories     Soup/Stew     Potato     Dinner     Lunch     Sausage     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Winter

Yield Makes 4 (main course) servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, divided
1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
6 cups water
1 pound kale, stems and center ribs discarded and leaves very thinly sliced
Accompaniment: piri-piri sauce or other hot sauce

Steps:

  • Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
  • Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.

PORTUGUESE KALE SOUP RECIPE BY TASTY



Portuguese Kale Soup Recipe by Tasty image

Here's what you need: Portuguese sausage, chicken broth, EVOO, yellow onion, fresh garlic, waxy potatoes, light red kidney, navy beans, kale, bay leaves, salt and pepper, bay leaves

Provided by Carol Oliveira

Yield 6 servings

Number Of Ingredients 12

1 lb Portuguese sausage, (cut off casing and cut into half-moons, or purchase ground)
4 cups chicken broth
2 tablespoons EVOO, for sautéing
1 yellow onion, chopped
2 cloves fresh garlic, minced
2 waxy potatoes, chopped into 1 (2.54 cm) in cubes
1 can light red kidney, drained
1 can navy beans, drained
2 bunches kale, stems removed and torn into smaller pieces
2 bay leaves
salt and pepper, to taste
2 bay leaves

Steps:

  • In a large soup pot in olive oil, saute the sausage on medium heat until browning and fragrant. Set meat aside.
  • In the same pot, refresh olive oil and add in onions and saute until translucent. Once cooked, add in garlic and add the sausage in to combine.
  • Pour in 4 cups of chicken broth and add in potatoes.
  • Add kidney beans, navy beans, and bay leaves. Simmer for 5-10 minutes.
  • Finally, add in shredded kale, cook down, and add water to create more broth if desired. Simmer for 30-40 minutes until completely combined.
  • Discard bay leaves,
  • Serve with crusty bread and butter.

Nutrition Facts : Calories 952 calories, Carbohydrate 115 grams, Fat 59 grams, Fiber 17 grams, Protein 25 grams, Sugar 10 grams

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PORTUGUESE KALE AND POTATO SOUP WITH CHORIZO SAUSAGE
2018-09-24 In a large, heavy skillet (cast iron preferred) cook bacon over medium heat until crisp. Remove from pan and place on absorbent paper towels. Drain all but 2 Tablespoons. Add chorizo to the bacon fat and sauté for 5 minutes or until cooked through. Add the onions and sauté for 5 more minutes. Add the garlic and sauté an …
From leaningbirchfarm.com


BEST PORTUGUESE KALE SOUP: CLASSIC RECIPE WITH CREATIVE TWISTS
2020-10-22 Brown the sausages: Heat a large soup pan with oil spray. Add the sausages and cook for 5 minutes or so to brown, stirring occasionally. Remove the sausages and set aside to cool. When they have cooled, slice the sausage in half lengthwise, then cut …
From cookingchatfood.com


ROASTED TOMATO SAUSAGE KALE SOUP RECIPE — SALT & WIND TRAVEL
Make The Soup Base: Return the pan to medium-low heat, add the onion, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 5 to 10 minutes. Stir in the celery, carrots, garlic, and red pepper flakes and cook until …
From saltandwind.com


KALE AND LINGUICA PORTUGUESE SOUP - COOKING WITH BOOKS
Instructions. In a large stock pot, over medium high heat, sauté the sausage until seared. Add the carrots, celery, onions, and garlic. Saute until it is all transparent. Add the kale and can of tomatoes and stir until combined. Pour in the stock and let …
From cookingwithbooks.net


PORTUGUESE SAUSAGE KALE POTATO SOUP RECIPE | SIDECHEF
Step 1. Slice 1/4 of the Linguiça Sausages (1.5 lb) thin rounds – the rest into a quarter inch dice. Step 2. Put half of the Olive Oil (1 Tbsp) in a large Dutch oven or heavy pot over medium heat. Sauté the sausage, rounds only, for 1 to 2 minutes until they are nicely browned. Transfer to a small plate and set aside. Step 3.
From sidechef.com


PORTUGUESE KALE SOUP RECIPE WITH SAUSAGE AND POTAOTES
Sep 14, 2015 - This authentic Portuguese kale soup recipe (Caldo Verde) uses linguica sausage, potatoes, beans and cherry tomatoes. It's a traditional one-pot meal! It's a traditional one-pot meal! Pinterest
From pinterest.ca


KALE SOUP (SOPA DE COUVES) - PORTUGUESE COOKING
1999-04-20 In a 5-quart stock pot, place the beans, beef shin, onions, garlic, and bay leaf. Pour in approximately 3 quarts of water or enough to cover the beef by about 1 inch. Cover, bring to a boil, then reduce the heat to medium-low. Simmer the beef and beans, occasionally skimming from the broth any impurities, for 1 1/2 hours.
From portuguesecooking.com


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