Portuguese Kale and Potato Soup

At the Sanbornton, N.H., farmers’ market we were frequently asked, “What do you do with kale?” That started us thinking of providing recipes and ultimately led to our publishing “Sharing Our Bounty,” our cookbook published last year. This recipe is in the book and is my favorite kale recipe.

In a group visiting the Farmers Diner in Barre, Vt., I somehow began  discussing this soup with The Heart of New England’s publisher and mentioned that  if linguica is not available, you can substitute Polish kielbasa. Narrowed eyes and tense body language immediately told me that she did not agree! She’s since relented and said substitution is permitted if no linguica can be had. I’m sure her  Portuguese grandmother would not have been so inclined.

Kale improves with cold weather and frost and is available in the fall and winter  months, and this soup is hearty enough to serve as a meal. Like many soups  and chowders, the flavor is even better the next day. If you plan to serve it the  same day, try to do it ahead a few hours and reheat at serving time.

• 2 large russet potatoes, peeled and cut into 1-inch pieces
• 2 garlic cloves, minced
• 1 1/2 cups finely chopped onion
• 3/4 cup chopped carrot
• 1/4 cup olive oil
• 4 cups chicken broth
• 4 cups water
• 3/4 pound linguica, sliced 1/4-inch thick
• 3/4 pound kale, stems removed, leaves rolled and thinly
• sliced, then chopped
• 1 pound red potatoes cut into 1-inch pieces

In a large pot, sauté the garlic, onion, and carrot in olive oil over medium heat,  stirring until soft—do not brown. Add potatoes, water, and broth; bring to a boil  and then simmer until potatoes are soft (10–15 minutes).

While the potatoes are simmering, cook linguica in a skillet over medium to high heat, browning on both sides. Transfer to paper towels to drain.

Transfer cooked potatoes to a blender using a slotted spoon; add 1 1/2 cups  cooking liquid and purée until smooth (hold cover tightly, covered with a kitchen towel). Return purée to the pot and add linguica, kale, and red potatoes.

Simmer, covered, for 10–15 minutes until potatoes are done. Correct seasoning with salt and pepper, being careful with the salt if salted broth was used.

This soup is great on cold fall and winter days and really quite easy to prepare.

Charlie is a freelance writer for The Heart of New England. For more recipes visit:
www.theheartofnewengland.com.

Another great winter dish with kale is this Spanish stew made with garbanzo beans
and chorizos.

Spanish Stew With Kale
Makes 6–10 servings

• 2 cans garbanzo beans (or chickpeas)
• 4-pound stewing hen, quartered
• 2 pounds beef short ribs
• 1 pound smoked ham
• 5 quarts water
• 1 pound kale
• 2 leeks
• 2 large carrots, sliced
• 2 tomatoes, diced
• 1 tablespoon salt
• 2 chorizos (Spanish sausages)
• 2 tablespoons olive oil
• 1 cup chopped onions
• 2 cups raw rice
• 2 teaspoons Spanish paprika
• 2 teaspoons tomato paste

If dried chickpeas are used, wash them, cover with water, and bring to a boil; cook 2 minutes, remove from the heat, and let soak 1 hour. Drain.

Combine the dried chickpeas (if canned chickpeas are used, add with the sausages), chicken, beef, ham, and water in a deep, large pan. Bring to a boil, skim the top, and cook over low heat 1 1/2 hours.

Tie the kale and leeks with white thread. Add to the pot with the carrots, tomatoes, and salt. Cook 30 minutes and then add the sausages. Cook 30 minutes longer.

Transfer meats to a heated platter, cover, and keep hot. Strain the broth, reserving all the vegetables and chickpeas; put on the platter with the meat.

Heat the oil in a saucepan; sauté the onions 5 minutes. Mix in the rice until translucent. Add the paprika, tomato paste, and 4 cups of the broth; cover and cook over low heat 20 minutes or until rice is tender and dry.

To serve the stew, pour the remaining hot broth into a tureen. Arrange the meats on a platter surrounded with portions of chickpeas and kale. Heap the rice in a deep serving dish. The soup is eaten first, then the meats and rice.

Recipe courtesy of MomsMenu.com.